John Myers
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Broccoli Gourmet Fillet of Pollack with Spinach,
The perfect broccoli gourmet fillet of pollack with spinach, recipe with a picture and simple step-by-step instructions.
For the spinach leaves:
- 20 g Branded butter
- 0,5 Diced onion
- 0,5 Diced solo garlic
- 300 g Frozen spinach leaves
- 2 Pinches Salt
- 2 Pinches Freshly grated nutmeg
For the mustard sauce:
- 20 g Branded butter
- 20 g Flour
- 250 ml Vegetable broth
- Pepper and salt
- 1 tablespoon Dijon mustard
- 1 teaspoon Granulated Dijon mustard
- Place the frozen gourmet fillets in a suitable casserole dish and bake for about 40 minutes at 200 degrees. Prepare the side dishes during this time.
- Thaw the spinach in a dry saucepan over a mild heat, then gently squeeze out the liquid and drain. Melt the butter in another saucepan and sauté the onions with the garlic until translucent. Add the spinach, season with salt and mix everything together. Cook with the lid on over a mild heat for about 7 minutes, then season with freshly grated nutmeg.
- For the mustard sauce, sweat the flour in the melted butter until golden yellow, deglaze with the broth while stirring constantly, season sparingly with pepper and salt and then simmer on a mild heat for about 7 minutes. Remove from heat and stir in mustard.
- Lay the gourmet fillets on top of the spinach, add the potatoes and serve with the spicy fine mustard sauce. Good Appetite!!
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