Fried ling fish with spinach balls
easy
60 mins
60 mins
Ingredients
- 4 Pieces (200 g each) Lengfish fillet
- 2 TABLESPOONS Lemon juice
- 600 g Spinach
- 1 Onion
- 1 Garlic clove
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 3 TABLESPOONS Breadcrumbs
- 3 TABLESPOONS Oil
- 75 ml White wine
- 1/8 l Vegetable broth
- 1 red chilli pepper
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Sugar
- 7-10 Tbsp Lemon
Directions
- 1
Wash the fish, dab dry, sprinkle with lemon juice and let it steep a little. In the meantime, wash spinach thoroughly. Peel onion and garlic and dice finely. Heat the fat in a saucepan. Sauté the onion and garlic in it.
- 2
Add the spinach, pour on a little water and cook covered for 5 minutes. Season with salt, pepper and nutmeg and keep warm. Season fish with salt and pepper, turn it in breadcrumbs and knock off a little. Heat oil in a pan. Fry the fish for 10 minutes at medium heat, turning once. Take the fish out and keep it warm. Add wine and stock to the frying pan. Halve the chilli pepper, remove seeds, chop finely and add to the stock. Mix the starch with a little cold water and thicken the sauce with it. Season with salt, pepper and sugar.
- 3
Take the fish out and keep it warm. Add wine and stock to the frying pan. Halve the chilli pepper, remove seeds, chop finely and add to the stock. Mix the starch with a little cold water and thicken the sauce with it. Season with salt, pepper and sugar. Form spinach into 8 balls, arrange on a plate with the fish and the sauce. Garnish with lemon wedges
Nutrition Facts
370 kcal
9 g
14 g
43 g
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