Fish fillet in egg shell

Name: Fish fillet in egg shell
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Redfish fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 750 g baby potatoes; 110 ml Oil; 750 g Spinach; 300 g Mushrooms; 1 Garlic clove; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Pepper; 200 g Whipped cream; 2 Eggs; 4 TABLESPOONS Flour; 7-10 Tbsp Lemon and dill

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Redfish fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
750 g baby potatoes
110 ml Oil
750 g Spinach
300 g Mushrooms
1 Garlic clove
1 TABLESPOON Butter or margarine
7-10 Tbsp Pepper
200 g Whipped cream
2 Eggs
4 TABLESPOONS Flour
7-10 Tbsp Lemon and dill

Directions

1
Wash the fish, dab dry and cut into smaller pieces. Sprinkle with lemon juice, salt and leave to stand. Wash potatoes and cook in salted water for about 15 minutes. Clean, wash and roughly chop the spinach. Clean, wash and chop the mushrooms.
2
Peel garlic, press through a garlic press. Melt the fat. Sauté garlic in it. Sauté mushrooms, season with salt and pepper. Add spinach and let it collapse. Deglaze with cream, bring to the boil briefly. Season to taste with salt and pepper. Rinse potatoes cold, peel, cut in half lengthwise. Heat 1 tablespoon of oil and fry the potatoes for 5-8 minutes. Whisk the eggs.
3
Season to taste with salt and pepper. Rinse potatoes cold, peel, cut in half lengthwise. Heat 1 tablespoon of oil and fry the potatoes for 5-8 minutes. Whisk the eggs. Turn fish pieces one after the other in flour and eggs. Fry in 100 ml hot oil until golden brown. Arrange fish, vegetables and potatoes in portions garnished with lemon and dill