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Fish casserole with honey-mustard sauce and spinach (for 4 persons)
530 g fish fillet (s) (pollock)
some lemon juice
260 g basmati rice
530 g spinach (deep frozen)
2 small onion(s)
1 garlic clove
50 g butter
1 tablespoon flour
130 ml milk
260 ml stock
4 tablespoons mustard, medium hot
1 tablespoon honey
Salt and pepper
Cook the rice in saltwater according to the package information. Preheat the oven to 180°C (convection).
Chop the onion and the garlic clove in small pieces and sauté with about half of the butter and add the spinach to it. Season with salt, pepper and a little nutmeg. Season the fish with lemon juice, salt and pepper.
Melt the rest of the butter in a small saucepan and add the flour. Stir well, then pour in the milk and stock, and add mustard and honey. Season with salt, pepper and dill, and let it boil a little.
Then, first layer the cooked rice and then the spinach in the casserolle. Then place the seasoned fish on top and pour over the sauce.
Place the casserolle in the preheated oven and bake for about 15 minutes. Serve hot.