Sole and prawn gratin with béchamel sauce

Preparation

1. We start by seasoning the sole fillets. Prior to baking, we will pass them a little through the pan with a little oil, back and forth. We booked.

2. In the same oil as the sole, we sauté the prawns with very little salt and remove them.

3. We will also use that pan to sauté the onion or the leek cut into very fine julienne strips. When we see it tender, we add the cut spinach and let it sauté a bit so that it becomes soft. Season with salt and pepper and mix with the nuts, which we may have previously toasted a little in the pan itself.

4. In a greased baking dish with oil, we distribute the fish fillets. We spread them with a film of fried tomato. On top, we spread a thin layer of spinach and, finally, the prawns. We can also do it in alternate layers. We cover the entire surface of the dish very well with béchamel, flavored with a little nutmeg if we like it and we had not previously added it. Sprinkle with grated cheese.

5. We introduce the source in the oven preheated to about 190 degrees in a medium position so that the cheese is browned.