Alfons Schuhbeck: Oven-cooked char on mushroom spinach
easy
25 mins
25 mins
Ingredients
- 4 char fillets, without skin (à approx. 100 g)
- 500 g leaf spinach
- 80 g Mushrooms
- 1 small onion
- 1 small clove of garlic
- 1/2 Vanilla pod
- 1 TABLESPOON Oil
- 1 thumbnail-sized, peeled slice of ginger
- 2 TABLESPOONS Vegetable broth
- 3 TABLESPOONS Butter
- 7-10 Tbsp Schubeck's mild chili salt
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Schubeck's red and green chilli salt with vanilla
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
Directions
- 1
Grease a baking tray. Wash the fish, dab dry and place on the baking tray. Cover fish with foil and cook in a preheated oven (electric cooker: 80 °C/ convection oven: not suitable °C/ gas: not suitable) for 15-20 minutes.
- 2
Clean, wash and drain the spinach. Clean, wash and slice the mushrooms. Peel and chop the onion. Peel and slice garlic. Cut open the vanilla pod and scrape out the pulp.
- 3
Use pod for other purposes. Heat the oil in a large pan. Sauté the ginger, vanilla pulp, onion and garlic until transparent. Add the spinach, mushrooms and stock and fry for 2-3 minutes, turning until the spinach has completely collapsed.
- 4
Melt 1 tablespoon butter in the spinach, season spinach with chilli salt and nutmeg. Heat 2 tablespoons of butter in a small pot until it is brown, remove from heat. Take out fish, remove foil, season with red-green chilli salt and arrange on plates with spinach.
- 5
Spread fish with liquid brown butter.
Nutrition Facts
210 kcal
1 g
11 g
23 g
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