John Myers
Ingredients for 4 servings:
- 2 tbsp oil
- 1 shallot(s)
- 1 garlic clove(s)
- 450 g leaf spinach, frozen
- 300 ml hollandaise sauce
- 10 saffron threads
- 4 portions of frozen tuna fillet(s)
- 250g basmati
- salt and pepper
- e.g. lemon(s)
- e.g. tomato(s)
- n. B. herbs
Instructions
Working time approx. 25 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 25 minutes
for surprise guests – from stock
Thaw the tuna and spinach for about 20 minutes. Wash and soak the rice. Soak the saffron threads in 100 ml of hot water. Finely chop the shallot and garlic clove and fry in 1 tablespoon of hot oil. Add the frozen spinach. Deglaze with the saffron and soaking water and sauté over low heat with the lid closed for a few minutes until the spinach is thawed. Stir occasionally, adding more water if necessary to prevent burning. The vegetables should be cooked with as little additional liquid as possible. Stir in the hollandaise sauce, season with salt and pepper. Do not boil further. Cook the rice according to the package instructions. Preheat the oven, including the grill. Pat the tuna fillets dry and sear them briefly in hot fat. Season with salt and pepper. Transfer to an ovenproof dish and pour over the vegetables. Grill and gratinate. Depending on the space in the oven and the quantity, the fish can also be gratinated in portions directly on the plate. If you have it, serve the dish with lemon, diced tomatoes, and herbs. Serve with the rice, perhaps arranged in portions in small towers. Of course, you can also use fresh ingredients and make your own hollandaise sauce. The tuna can be substituted with other fish fillets. However, I find that tuna works particularly well here due to its firmer consistency. Serve with a well-chilled, dry rosé.
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