INGREDIENTS
For potato crust:
3 russet potatoes, peeled and cubed
3 TBSP. butter
Pinch nutmeg
Salt and pepper to taste
1/2 cup milk
For spinach:
2 tsp. olive oil
12 oz. baby spinach leaves
For sauce:
3 tbsp. butter
3 TBSP. flour
3 garlic cloves, minced
2 cups milk, divided
2 tsp. lemon zest
For the rest:
1 TBSP. butter
Salt and pepper to taste
Pinch cayenne pepper
2 lbs. striper fillets
1/2 lemon, juiced
Chives for garnish
DIRECTIONS
Preheat oven to 375 degrees.
Boil potatoes in salted water until tender. Drain well.
Mix in butter thoroughly.
Season with nutmeg, salt, pepper and cayenne pepper to taste.
Add milk to potato mixture; blend until smooth.
Place oil in a large dutch oven.
Add spinach; season with pinch of salt.
Cook, stir constantly until spinach has wilted. Drain well; remove excess moisture with paper towels.
Heat 3 TBSP. butter and flour in a saucepan, whisking to a smooth paste.
Stir constantly until mixture is slightly browned.
Add chopped garlic; whisk few minutes.
Add 1 cup cold milk to flour mixture, whisk and cook until thickened.
Whisk remaining 1 cup milk and lemon zest.
Bring the sauce to a gentle simmer; season with salt; keep warm.
Butter 8x12 casserole dish.
Season pan with salt, pepper and cayenne pepper.
Lay boneless fillets in pan in a single layer.
Spread spinach evenly over fish and drizzle with lemon juice.
Spoon white sauce over spinach.
Drop mashed potatoes by heaping spoonfuls over the mixture.
Spread evenly to cover spinach. Place rimmed sheet pan under casserole to catch spills.
Bake about 40 minutes.
Turn on oven’s broiler and broil until potato crust is golden brown; 2 minutes.
Let stand 10 minutes before serving.
Garnish with chopped chives.
Serves 4-6.
