Spinach and fish - my daughter is not a fan of spinach, she used to eat more kale as a child, but sometimes I prepare it on béchamel and then she can eat it.
ingredients:
- 40 g of fresh, young spinach
- 2 potatoes
- 3 cherry tomatoes
- 2 tablespoons of tuna or fish of your choice
<strong>Preparation: </strong>
- Boil the spinach in water for about 5-7 minutes until it becomes soft, strain and chop with a knife.
- Add flour to a little olive oil and mix and then gradually add milk until you get a uniform mass that should be neither too thick nor too thin and then add the spinach and mix a few more times. Leave aside to cool.
- Peel and cut the potatoes into small cubes and cook until soft (depends on the type of potato).
- When the potatoes are soft, strain and mash with a fork, if you want you can add a little milk to make it creamier.
- Cut the cherry tomatoes into thin rings.
- Serve fish with it (tuna in water from a can, salmon or hake that you baked earlier). If you serve salmon or hake, check that there are no bones even when the package says that there are no bones.
- Serve the child.
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