Fish with cognac sauce
easy
50 mins
50 mins
Ingredients
- 1 pack of (450 g) Frozen leaf spinach
- 5 TABLESPOONS Butter or margarine
- 2 TABLESPOONS Flour
- 2 Onions
- 1 piece(s) (approx. 300 g) Celeriac
- 1 Stalk leek (leek)
- 100 ml dry white wine
- 400 ml Fish stock
- 2 stem(s) Basil
- 6 Star Anise
- 4 pieces (150 g each) Pike-perch fillet
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Garlic clove
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS clarified butter
- 4 TABLESPOONS Cognac
- 5 TABLESPOONS Whipped cream
Directions
- 1
Place spinach in a sieve and allow to defrost at room temperature. For the roux, melt 3 tablespoons of fat. Stir in flour and sweat briefly. Remove the pot from the heat.
- 2
Peel onions and celery. Dice 1 onion and celery. Clean the leek, cut into rings and wash. Melt 1 tablespoon of fat in a pot. Add onion, celery and leek and fry over medium heat for about 5 minutes while turning.
- 3
Douse with white wine, fill up with fish stock and bring to the boil. Wash basil, shake dry, put 1 stalk aside for garnishing. Add remaining basil and star anise to the fish stock and simmer for about 30 minutes.
- 4
Wash the fish, dab dry, season with salt and pepper and turn in a little flour. Cut 1 onion into cubes. Melt 1 tablespoon of fat, fry onion until translucent, peel garlic, press it through a press and add it.
- 5
Stir in the spinach and stew for about 10 minutes. Season to taste with salt, pepper and nutmeg. Heat clarified butter and fry fish for 10-12 minutes, turning once. Pour the sauce stock through a sieve and collect it.
- 6
Quickly pour into the pot with the roux and stir. Bring to the boil and simmer for 2-3 minutes, stirring continuously. Season with salt and pepper and refine with cognac and cream.
- 7
Arrange spinach, fish and sauce on plates and garnish with remaining basil and star anise.
Nutrition Facts
420 kcal
12 g
21 g
36 g
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