Salmon in a superhero’s cape

Ingredients

• 300 g (0.7 lb) salmon or trout fillets or a fillet of mackerel
• 450 g (1 lb) frozen spinach
• 360 g (1 ½ cups) bechamel sauce
• 12 large crepes (homemade or store-bought)
• 15 g (1 Tbsp) butter
• For bechamel:
• 18 g (4 tsp) corn starch
• 300 ml (1 ¼ cups) milk + 5 ml (1 tsp) to mix the corn starch
• 20 g (2 Tbsp) butter
• 45 g (¼ cup) mozzarella-type cheese, grated
• 2 pinches grated nutmeg
• Salt and pepper to taste

Preparation

• Steam salmon for 15 minutes, drain and separate into small chunks.
• Thaw spinach on low heat, transfer to a colander and press to strain.

For bechamel

• In a bowl, mix corn starch in a little bit of cold milk.
• On low heat, pour the remaining milk in a heavy-bottomed pot.
• Add butter and incorporate corn starch mixture in a thin stream.
• Still on low heat, stir until sauce thickens.
• Once a thicker consistency has been obtained, add grated cheese and pinches of salt, pepper and nutmeg.

• Place the mixture obtained in step no. 5 above in the middle of each crepe. With each crepe, close both ends and form a roll.
• Place the crepes one next to another in a baking dish. Add a few knobs of butter and grated cheese. Place the dish in the oven for 10 minutes.