Fish in bread spinach crust

Name: Fish in bread spinach crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Lengfish fillet (as thick as possible); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 kg leaf spinach; 2 Onions; 30 g Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 500 g Wholemeal rye bread; 1 Egg; 3 Egg Yolk; 2-3 TABLESPOONS Fresh cream; 200 g Tomatoes; 100 ml Vegetable broth (instant); 1/2 bunch Chives; 1 collar Dill; 150 g Whole milk -Yoghurt; 150 g clotted cream; 1 knife tip grated lemon peel from 1 untreated lemon; 7-10 Tbsp Tomato Roses; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Lengfish fillet (as thick as possible)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 kg leaf spinach
2 Onions
30 g Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
500 g Wholemeal rye bread
1 Egg
3 Egg Yolk
2-3 TABLESPOONS Fresh cream
200 g Tomatoes
100 ml Vegetable broth (instant)
1/2 bunch Chives
1 collar Dill
150 g Whole milk -Yoghurt
150 g clotted cream
1 knife tip grated lemon peel from 1 untreated lemon
7-10 Tbsp Tomato Roses
7-10 Tbsp Cling film

Directions

1
Wash the fish fillet and dab dry. Sprinkle with lemon juice. Salt and leave to stand. Sort the spinach, wash it several times thoroughly and let it drain. Peel and finely chop the onions. Heat 20 g fat in a saucepan and fry the onions in it until transparent. Add the spinach, heat it up and let it collapse.
2
Season with salt, pepper and nutmeg. Remove about 1/3 of the spinach from the pot with a skimmer and let it cool down. Remove the crusts from the bread and chop finely in the universal chopper. Mix in egg, egg yolk and crème fraiche. Season with salt and pepper. Place foil on a baking tray. Press approx. half of the bread mass as thin as possible 1-2 cm larger than the fish fillet on the foil. Cover with spinach and place the drained fish fillet in the middle. Cover the fish with spinach and press the remaining bread dough onto it. Carefully remove the foil so that the fish tips over onto the tray. Press into shape again and spread the remaining fat in flakes on the bread crust. Bake in the preheated oven (electric cooker: 200°C / gas: level 3) for approx. 25 minutes. In the meantime wash, halve and seed the tomatoes.
3
Cover with spinach and place the drained fish fillet in the middle. Cover the fish with spinach and press the remaining bread dough onto it. Carefully remove the foil so that the fish tips over onto the tray. Press into shape again and spread the remaining fat in flakes on the bread crust. Bake in the preheated oven (electric cooker: 200°C / gas: level 3) for approx. 25 minutes. In the meantime wash, halve and seed the tomatoes. Cut the halves into small cubes. Add to the remaining spinach together with the stock, bring to the boil and steam for 5-10 minutes. Wash chives and dill, dab dry and chop except for a sprig of dill for garnishing. Mix yoghurt, sour cream, lemon peel and herbs. Season to taste with salt and pepper. Cut fish into thick slices and arrange on plates or a platter with spinach and some sauce. Garnish with dill and tomato rose. Add remaining sauce extra
4
Add to the remaining spinach together with the stock, bring to the boil and steam for 5-10 minutes. Wash chives and dill, dab dry and chop except for a sprig of dill for garnishing. Mix yoghurt, sour cream, lemon peel and herbs. Season to taste with salt and pepper. Cut fish into thick slices and arrange on plates or a platter with spinach and some sauce. Garnish with dill and tomato rose. Add remaining sauce extra
5
Preparation time approx. 1 1/4 hours