Method
Pre–heat the oven to 180ºC.
Cut the tortilla into triangles and place on a baking tray. Cover each tortilla with cheese and some of the chives.
Melt butter in a frying pan and gently cook the fish. Place fish on a plate.
Place the rest of the chopped chives into the pan and add the fish stock. Add one dessertspoon of cornflour to the crème fraîche and then gradually add it to the stock. Stir until it thickens, do not boil.
Add the fish, prawns and then the spinach. Cook for 2–3 minutes.
Place the tortilla slices in the oven. Cook for 3–4 minutes. Watch carefully as they can burn quickly.
Place the fish sauce into a pie dish and place the tortilla slices on top. Garnish with dill and serve with Mexican salsa.
For the salsa, combine the pepper, red onion and tomatoes in a bowl. Squeeze over the lime juice and garnish with coriander.