Fish fillet in egg shell with creamed spinach

Name: Fish fillet in egg shell with creamed spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Redfish fillet; 2 TABLESPOONS Lemon juice; 750 g baby potatoes; 750 g leaf spinach; 200 g Mushrooms; 1 Garlic clove; 3-4 Tbsp Oil (e.g. olive oil); 7-10 Tbsp salt, white pepper; 5-7 TABLESPOONS Whipped cream; 2 Eggs; 4 TABLESPOONS Flour; 7-10 Tbsp Lemon and dill

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Redfish fillet
2 TABLESPOONS Lemon juice
750 g baby potatoes
750 g leaf spinach
200 g Mushrooms
1 Garlic clove
3-4 Tbsp Oil (e.g. olive oil)
7-10 Tbsp salt, white pepper
5-7 TABLESPOONS Whipped cream
2 Eggs
4 TABLESPOONS Flour
7-10 Tbsp Lemon and dill

Directions

1
Drain the antipasti. Clean, wash and drain the rocket and cut it into small pieces, except for something to sprinkle on it. Whisk eggs and chopped rocket. Wash with salt and pepper fish, dab dry and cut into pieces. Sprinkle with lemon juice and let it steep a little. Wash potatoes and cook covered in water for about 15 minutes. Afterwards rinse and peel the potatoes.
2
Spinach clean, wash. Clean mushrooms, possibly wash and slice. Peel garlic and chop finely
3
Sauté garlic in 1 tbsp. hot oil. Add mushrooms and fry. Season with salt and pepper. Add spinach dripping wet and let it fall together. Refine with cream, bring to the boil and season to taste. Cut potatoes in half lengthwise. Fry all around in 1 tbsp. hot oil
4
Beat the eggs. Salt the fish. Turn in the flour and tap. Then turn in the eggs. Heat 1-2 tablespoons of oil in a coated pan. Fry the fish for about 3 minutes on each side. Arrange everything, garnish if necessary