Cod under a mozzarella crust with ravioli and spinach

Name: Cod under a mozzarella crust with ravioli and spinach
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 7-10 Tbsp Ingredients for 4 people:; 50 g Shallots; 50 g Celery; 50 g Fennel; 30 g Mushrooms; 1 Branch Thyme; 175 g Butter; 10 g Flour; 250 ml Poultry broth ̈he; 125 g Whipped cream; 125 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Lemon juice; 125 g Mozzarella; 3 Stem(s) Basil; 5 discs Toast; 1 TABLESPOON Oil; 2 Eggs; 7-10 Tbsp Pepper; 4 Cod fillets (approx. 150 g each; without skin); 30 g Parmesan (piece); 250 g leaf spinach; 300 g Ravioli (refrigerated shelf)

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

7-10 Tbsp Ingredients for 4 people:
50 g Shallots
50 g Celery
50 g Fennel
30 g Mushrooms
1 Branch Thyme
175 g Butter
10 g Flour
250 ml Poultry broth ̈he
125 g Whipped cream
125 ml Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Lemon juice
125 g Mozzarella
3 Stem(s) Basil
5 discs Toast
1 TABLESPOON Oil
2 Eggs
7-10 Tbsp Pepper
4 Cod fillets (approx. 150 g each; without skin)
30 g Parmesan (piece)
250 g leaf spinach
300 g Ravioli (refrigerated shelf)

Directions

1
For the basic white sauce, clean, wash and coarsely chop the shallots and vegetables. Wash and chop the thyme. Melt 50 g butter in a saucepan. Sweat shallots, vegetables and thyme in it while stirring. Dust with flour and briefly sauté lightly. Deglaze with chicken stock and reduce by half for about 30 minutes
2
In the meantime, cut the mozzarella into small cubes for the crust. Wash the basil, shake dry and chop finely. Cut toast into small cubes and toast in 1 tbsp. hot oil. Cream 125 g butter with the whisks of the mixer. Add the eggs and continue beating. Stir in mozzarella, basil and toast. Season with salt and pepper
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Rinse fish and pat dry. Season with salt and pepper. Place in an ovenproof dish and spread the mozzarella mixture on top. Bake in a hot oven for 12-15 minutes
4
Add cream and milk to the sauce stock and bring to the boil. Season to taste with salt, pepper and lemon juice. Puree with a hand blender, then pass through a fine sieve. Season again with salt, pepper and lemon juice
5
Parmesan cheese in shavings. Clean and wash the spinach. Spinach and ravioli in
6
add the white sauce and simmer for 2-3 minutes. Season to taste with salt and pepper. Arrange the cod on the ravioli. Sprinkle with parmesan