Shellfish Au Gratin
|Cod fillets||7 Ounce (200 Gram)|
|Mussels||2 1⁄4 Pound (1 Kilogram)|
|Prawns||5 Ounce (150 Gram)|
|Fresh spinach||2 1⁄4 Pound (1 Kilogram)|
|Gruyere cheese||2 Ounce, grated (50 Gram)|
|Butter||2 1⁄4 Ounce (60 Gram)|
|Flour||15 Milliliter (1 Tablespoon)|
|Double cream||7 Fluid Ounce (200 Milliliter)|
1. Poach the cod fillets for 5 minutes in boiling water. Flake the flesh. Scrub and wash the mussels. Place them in a saucepan over a high heat until they open. Drain and remove them from their shells. Shell the prawns.
2. Clean and prepare the spinach. Cook in boiling salted water for 15 minutes. Drain thoroughly and chop roughly.
3. Prepare the sauce: melt 50 g (2 oz) butter in a saucepan over a low heat. Add the flour, stir well, then add the cream. Season. Cook for 10 minutes until it thickens; remove from the heat.
4. Heat the grill. Mix together the spinach, mussels, prawns, cod fillets and sauce. Butter an ovenproof dish with the remaining butter and pour in the shellfish mixture. Sprinkle with Gruyere and cook until brown, 10 to 15 minutes.