Me and my Swede love cooking together. He’s a great sous chef and the perfect person with which to try a new recipe.

So when contemplating what to do with our fish, I came across a recipe for luxurious fish gratin with spinach on the New Scandinavian Cooking website. I used the fish we had on hand, the recipe calls for three different types of fish.

Here is what theirs looks like:

And here is ours, step by step:

For the fish: Fill a large pot 2/3 full with water, add peppercorns, bay leaf, and vinegar, and bring to a boil. When the first bubbles occur, take pot of the heat, add the fresh fish and let seethe until cooked through.

Make béchamel: In a medium pot, melt the butter over medium heat. Stir in flour and mix until smooth. Add milk, little by little, stirring constantly to avoid lumps.

Preheat the oven to 350°F (180°C). In an ovenproof dish, arrange fish, ...

sauce and spinach in layers, making sure to balance your ingredients so...

that the finishing layer is sauce. Sprinkle with breadcrumbs and the rest of the parmesan.

Here’s what ours looks like:

Forgot to mention that we added shrimp.

OK, so we didn’t layer like the recipe suggests. There’s held together when sliced. Their sauce was thicker. Who cares? Me and my Swede made it together and it tastes delicious. That’s super nice! Nice things happen to me in Sweden.

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