Dorade with figs and ham from the oven

Name: Dorade with figs and ham from the oven
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 Figs; 4 discs Country ham; 8 Fillets of gilthead with skin (à approx. 125 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g young spinach; 2 Shallots; 4 TABLESPOONS Olive oil; 15 g Butter or margarine; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 7-10 Tbsp Kitchen yarn

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 Figs
4 discs Country ham
8 Fillets of gilthead with skin (à approx. 125 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g young spinach
2 Shallots
4 TABLESPOONS Olive oil
15 g Butter or margarine
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
7-10 Tbsp Kitchen yarn

Directions

1
Wash and slice the figs. Cut the ham in half lengthwise. Wash fish and pat dry, season with salt and pepper. Wash spinach and drain well. Peel and finely dice shallots
2
Spread about half of the figs and ham on the skin side of 4 fillets. Cover with the other fillets (skin up). Place the remaining figs and ham on top and tie with kitchen twine
3
Place the fish side by side in a greased mould and drizzle with olive oil. Season with salt and pepper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes
4
Heat the fat in a pot. Sauté the shallots for 3-4 minutes, then add the spinach and allow to collapse for 2-3 minutes. Season to taste with salt, pepper and nutmeg. Arrange fish and spinach on plates. Sprinkle with some broth from the dish