All-round fish pan

Ingredients for 4 servings:

• 4 fish fillets (e.g. salmon, trout, Alaska pollock)
• 2 carrots
• 1 onion(s)
• 1 pack of leaf spinach (frozen), thawed
• 200 ml white wine
• 1 cup of cream (or a low-fat version with 19%)
• 1 dash of lemon juice
• salt and pepper
• 4 eggs
• Dill (or herbs to taste)
• Olive oil for frying
• cornstarch if needed
• little water, warm, if needed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick, super-fine fish and spinach sauce with white wine

Season the fish fillets and fry on both sides in a little hot olive oil. Then, while still in the pan, cut them into small, bite-sized pieces. Remove them from the pan, marinate them with a little lemon juice, and keep them warm. Peel and finely dice the carrots and onions, then sauté them. Add the spinach to the pan and sauté briefly. Deglaze with white wine. Add the cream and simmer until the sauce has reduced by about 1/3. If desired, add a little cornstarch mixed with a little warm water to make the sauce nice and thick. Meanwhile, hard-boil the four eggs for about 8-9 minutes, just like breakfast eggs. Add the fish pieces to the sauce and season with herbs and spices. Simmer on low heat for about 5 minutes. Peel and quarter the eggs. Arrange on plates and place the quartered eggs in the center for decoration. Serve with rice, potatoes, or pasta, if desired.