{"id":2098,"date":"2025-04-06T19:28:29","date_gmt":"2025-04-06T19:28:29","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2098"},"modified":"2025-04-06T19:28:29","modified_gmt":"2025-04-06T19:28:29","slug":"fish-and-spinach-gratin","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/04\/06\/fish-and-spinach-gratin\/","title":{"rendered":"Fish and spinach gratin"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 g of white fish fillets<\/li>\n\n\n\n<li>400 g of potatoes cooked and sliced<\/li>\n\n\n\n<li>300 g of frozen leaf spinach, thawed and coarsely chopped<\/li>\n\n\n\n<li>2 dl of double cream<\/li>\n\n\n\n<li>200 g of ricotta<\/li>\n\n\n\n<li>200 g of grated parmesan<\/li>\n\n\n\n<li>2.5 ml of ground white pepper<\/li>\n\n\n\n<li>5 ml of condiment<\/li>\n\n\n\n<li>1 big pinch of ground nutmeg<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Put the fish into a greased ovenproof dish, season the cream and pour \u00bd over the fish.<\/li>\n\n\n\n<li>Mix the ricotta, \u00bd of the parmesan, the rest of the cream and the spinach together and cover the fish with alternating rows of the spinach and potato slices.<\/li>\n\n\n\n<li>Cover with the rest of the parmesan and cook for 30 minutes in the oven preheated to 180 \u00b0C.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with a green salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with a green salad.<\/p>\n","protected":false},"author":1,"featured_media":2099,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[109,143,147,146],"class_list":["post-2098","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-parmesan","tag-potatoes","tag-ricotta","tag-spinach"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2098"}],"version-history":[{"count":1,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2098\/revisions"}],"predecessor-version":[{"id":2100,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2098\/revisions\/2100"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2099"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}