Sweet potato - spinach - fish bake
Ingredients
- 300 g spinach, washed
- 400 g sweet potatoes, peeled and chopped into small cubes or thin slices
- 300 g cod (or salmon, or other preferred firm white fish), cut into 4 to 5 cm cubes
- generous knob of butter
- salt, white pepper
- 200 ml cream
- 1 egg
- 1 egg yolk
Method
- Preheat oven to 200 °C. Thinly grease a shallow oven-proof baking dish with butter, set aside.
- In a large saucepan, melt a small knob of butter, add spinach and cook until completely wilted. Season to taste. Remove from heat, blend to a smooth consistency (or chop roughly, if more texture is wanted), set aside. Melt another small knob of butter in a saucepan, add sweet potato cubes and sweat for 5 minutes while stirring occasionally.
- Add spinach puree as the bottom layer to the baking dish, add sweet potato and fish cubes. In a small bowl, slightly beat egg and egg yolk, add cream and whisk until combined, season with salt. Pour mixture evenly over prepared spinach / sweet potato / fish. Bake for about 25 minutes.