Gratin from potatoes and flounder with sauce of Gorgonzola

Description

Very gentle and at the same time spicy gratin-Kugel for lovers of food 2 to 1. Classic set of products with an interesting sauce and diversify your menu.

Ingredients

Vegetable oil

1 Tbsp
Black pepper
Butter

2 Tbsp
Salt
Water

100 ml
Nutmeg
Milk

150 ml
Flour

2 Tbsp
Dutch cheese

3 Tbsp
Blue cheese

100 g
Onion

1 piece
Sundried tomatoes

50 g
Garlic

2 tooth
Spinach

150 g
Potatoes

7 piece
Fish

5 piece
Pepper white

Cooking

Marinate fish fillet ( I have small flounder) in lemon juice, salt and white hammer Peretz

Boil the potatoes in their skins for 20 min., decant, pour cold water, then to make it easier to clean. To give the potatoes to cool. Peel and cut into slices.

Finely nreset onion and garlic. To prepare spinach (fresh, rinse and shake out moisture, I have frozen)

To prepare the sauce: flour, oil, milk, Gorgonzola (another blue cheese), sundried tomatoes ( I - ready, Basil garlic butter. If you have sun-dried tomatoes without oil, they must first be filled with water and then squeeze, chop)

In a hot frying pan, heat 1 tbsp oil, fry onion and garlic (until translucent), add the frozen spinach and 100 ml of water, simmer 10 minutes, stirring occasionally. Excess fluid at the end of the pump. If you cook with fresh spinach, then do not add the water and extinguishing the fire to reduce about 3-4 minutes. Season with ground nutmeg, salt and pepper.

First, prepare a classic Bechamel sauce. I'll show it in more detail (for beginners), and those who know how to cook, you can skip a few steps. Heat the skillet with non-stick coating, reduce the heat, put the butter and when it still did, dobaviv flour. Then very quickly all the time stir with a wooden spatula and keep at the ready for milk and water (broth). When flour and butter are fully combined and brewed a small lump of dough, begin to gradually slow portions to pour the liquid

and continuously mix it in the butter-flour mixture.

The next portion of liquid (just after 5-6 bramani with a spatula) pour when the sauce leaves the sides of the dish (see photo). Gradually add water and milk until the sauce reaches the state test, as for pancakes.