Pancakes with fish and spinach with Mornay sauce
Original pancakes with fish and spinach baked with French Mornay sauce
Ingredients
| pikeperch fillet 300 g |
| spinach 500 g |
| leek 60 g |
| garlic 3 cloves |
| vegetable oil 30 ml |
| salt to taste |
| black pepper to taste |
| BECHAMEL SOUCE: |
| butter 40 g |
| wheat flour 15 g |
| milk 230 ml |
| nutmeg to taste |
| MORNEY SOUCE: |
| chicken broth 100 ml |
| yolks 3 pcs |
| Parmesan cheese 40 g |
| Maasdam cheese 40 g |
| Béchamel sauce 150 g |
Instructions
Step 1
Prepare the béchamel sauce. Melt the butter in a saucepan and fry the flour in it until golden. Pour in the milk and stir the sauce until thickened. Add the nutmeg and, stirring, bring to the boil (DO NOT BOIL!).
Step 2
Prepare the Mornay sauce. Combine the béchamel sauce, broth, yolks and grated cheese in a saucepan. Place over medium heat and stir with a whisk until the cheese dissolves.
Step 3
Prepare the filling. Chop garlic and leeks and fry in vegetable oil. Add the spinach, salt, pepper and stew for a few minutes. Then remove from the stove.
Step 4
Dice the pike-perch fillet, combine with the spinach and mix. Fill the pancakes and roll into tubes. Then place in a baking dish and pour the Mornay sauce over them. Bake at 180 degrees for 15 minutes. Enjoy.
