It's now tea time and that bag of spinach is still half full (or half empty depending on your thinking!) despite my efforts at breakfast! I had a fish pie mix from the fish mongers which was cubes of salmon, smoked fish and haddock and decided that somehow I had to incorporate the spinach. You could just use salmon fillets cubed or whatever fish you like.
But, just to let you know, this was a happy accident of a dinner and was lovely. Blix liked the fish and cheese sauce also, so it's good for kids!
For the fish
Spinach & nutmeg
Fish - about the equivalent of 2/3 salmon fillets - cubed and whatever fish you want to use.
Milk
Cheddar
Flour
Butter
S&P
Start by roasting the fish in some olive oil - heat the oil up first then just put the cubes of fish onto the oil and roast for about 10 -12 mins.
Get a frying pan and heat up, place a good handful of spinach into the pan and let it wilt in the heat, grate some nutmeg into the pan (not too much as it will taste soapy). Once cooked then place into a oven proof dish.
Take the fish and place on top of the spinach.
Meanwhile make a cheese sauce. Making a cheese sauce is easy. Melt a knob of butter in a pan, once melted then add about 1 tablespoon of flour to make a paste, then gradually add milk a bit at a time so it isn't lumpy. Once you have added all the milk then add the grated cheese, I used cheddar then season. Do you know what, add as much cheese as you like, you could also leave as a white sauce if you wish? Poor the sauce over the fish and then add more grated cheese, place in oven for about 10 minutes.
I served this with buttered cabbage ( I have sliced my thumb off in the process of this!), peas, roast parsnips and potatoes.
My top tip for roasties is part boil then rough them up in the pan getting all the edges bashed. Place on a baking tray of hot oil and sprinkle with semolina.
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