Stripe or scallops with béchamel, chorizo and spinach

Wine suggestion:

Qba Riesling Sec - Keller (code SAQ: 10358446)

Qba Riesling Sec - Müller-Catoir (code SAQ: 10558462)

Poggio Della Costa - Sergio Mottura (code SAQ: 10782309)

Ingredients:

4 pieces of boneless stripe, or scallops
One recipe béchamel (1/4 t. flour max), not too thick + nutmeg
2 chorizos cut in thin slices
4 large handles of spinach
juice of one lemon

Well season fish pieces and fry on each side in a frying pan. If the fish sticks, add a little water and leave to stand.
Drop a little water into a plate which goes into the oven and place fish.
In the frying pan, cook the chorizo and put it on top of the fish.
Still in the same frying pan, throw the spinach and cook them a little. Add on the fish. Pour béchamel over the fish. Cook in the oven at 350 degrees.
Before serving, add some lemon juice.
If prepared in advance, add a little water, place in the oven at 350 degree to warm it up and then, broil.