Carp fillet on beetroot cream sauce with leaf spinach

Name: Carp fillet on beetroot cream sauce with leaf spinach
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 TABLESPOON Butter or margarine; 2 packages (300 g each) deep-frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 200 g Whipped cream; 1/8 l clear broth (instant); 100 g Beetroot (from the glass); 2 TABLESPOONS sauce thickener; 4 (approx. 1 kg; have the fishmonger prepare it ready to cook without skin) pieces of carp fillet; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Oil; 7-10 Tbsp Lemon and dill

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 TABLESPOON Butter or margarine
2 packages (300 g each) deep-frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
200 g Whipped cream
1/8 l clear broth (instant)
100 g Beetroot (from the glass)
2 TABLESPOONS sauce thickener
4 (approx. 1 kg; have the fishmonger prepare it ready to cook without skin) pieces of carp fillet
2 TABLESPOONS Lemon juice
2 TABLESPOONS Oil
7-10 Tbsp Lemon and dill

Directions

1
Peel and finely dice the onions and garlic. Heat 1 tablespoon of fat in a flat, wide saucepan. Fry the onion and garlic in it. Add spinach and 100 ml water. Cover and allow to defrost at low heat for about 15 minutes. Stir the spinach once.
2
Season with salt, pepper and nutmeg. In the meantime, bring cream and stock to the boil. Drain beetroot and dice finely. Add 2/3 of the beetroot to the cream, puree, bring to the boil and thicken with sauce thickener. Bring to the boil again and season to taste with salt and pepper. Sprinkle fish with lemon juice and season with salt and pepper. Heat oil in a pan and fry the carp fillets in it for 6-8 minutes while turning. Pour sauce onto preheated plates. Place the carp fillets on top. Arrange spinach on the fish. Sprinkle with remaining beetroot.
3
Sprinkle fish with lemon juice and season with salt and pepper. Heat oil in a pan and fry the carp fillets in it for 6-8 minutes while turning. Pour sauce onto preheated plates. Place the carp fillets on top. Arrange spinach on the fish. Sprinkle with remaining beetroot. Garnish with lemon and dill. Serve with boiled potatoes