Salmon in a superhero’s cape

Difficulty level :
Preparation time : 30 min
Cooking : 25 min
Servings : 6 persons

Salmon crepes with bechamel au gratin.

A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Allergens

Egg-free
Peanut-free

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.

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