6
rations30
minutes40
minutes440
kcal/ration0
minutes0
minutes1
hour10
minutesEnjoy the alchemy of cooking with our Spinach and Clams Gratin. This dish transforms humble ingredients into a rich and satisfying gratin, with the freshness of the spinach and the marine flavor of the clams united in a delicious symphony.
Whether you are an experienced cook or just starting out, you will find simplicity and depth in this recipe. Pour your favorite drink, put on our playlist, and get into the kitchen with the joy of creating something wonderful for you and your loved ones.
It's time to cook, it's time to enjoy. Ready for the challenge?
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
1 kg Fresh spinach
1 kg Clams
500 ml Fish stock
45 gr Flour
Grated cheese
1 Finely chopped onion (cisele)
100 gr Butter
Salt
Pepper
Nutmeg
100 ml Liquid cream (18% fat)
Pasos
- Season the spinach with salt and pepper, and cook in batches in a large skillet to avoid crowding. Cook each batch for approximately 3-4 minutes, or until spinach is tender. Once cooked, set aside.
- Add the cooked spinach back into the pan, add the cream and nutmeg. Stir well and transfer the spinach to a baking sheet.
- Preparation of clams and onions
- Heat a little oil in a separate frying pan, and add the finely chopped onion (ciselé cut). Cook until the onion is soft and translucent, about 5-7 minutes. Add a little water if the onion begins to dry out.
- Add the clams to the pan with the onion, cover and cook until the clams open, which may take about 5-10 minutes.
- Remove one of the shells from each clam and place the clams (with their other shell) on top of the spinach in the baking dish.
- Preparation of the velouté
- In another skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 10 minutes to form a roux. Keep the heat low to prevent the flour from burning.
- Slowly add the fish stock to the butter and flour mixture, stirring constantly to avoid lumps. Cook over low heat until the mixture thickens into a smooth béchamel sauce. Add salt and pepper to taste.
- Pour the béchamel sauce over the clams and spinach in the baking dish. Top with grated cheese to taste.
- Gratin
- Grill the preparation in the oven for about 15-20 minutes, or until the cheese is golden brown and bubbly.
Notas
- Make sure the clams are well cleaned before use to avoid sand. If they are fresh, you should soak them in salted water for at least an hour to loosen any sand they may have.
- When cooking clams, discard any that do not open, as they may be dead and are not safe to eat. >
- The grated cheese to use can be your choice, but stronger flavored cheeses such as Parmesan or Gruyere can add a nice additional flavor to the gratin. When baking, keep an eye there, as baking times may vary depending on the oven. You should aim for a golden, bubbly gratin.
- When you are preparing the velouté, add the stock little by little while stirring to avoid lumps forming. >
- For the liquid cream, if you want to reduce the fat in the recipe, you can substitute a lighter version or even use milk, although this will change the taste and texture of the gratin slightly.
Quizás lo necesites
Fuente horno antiadherente 37x 27cmVer precio- Espátulas de cocinaVer precio
Información nutricional (por ración)*
- Serving Size: 300g
- Calories: 440kcal
