John Myers
Ingredients for 2 servings:
- 400 g pollack fillet(s), frozen
- some lemon juice
- ½ bunch of spring onions
- 200 g creamed spinach
- 1 clove(s) garlic
- 2 lemon slices
- 50 g almond flakes
- Sea salt and pepper
- 1 dash of cream
- 2 slices of medium-aged Gouda
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Thaw the creamed spinach in a saucepan over low heat for about 15-20 minutes. Then add 2 slices of finely diced Gouda, 1 finely chopped garlic clove, 1 pinch of sea salt, and 1 dash of cream to the spinach. Mix everything well and keep warm, stirring occasionally. At the same time, place the flaked almonds on baking paper in the oven and heat at 200°C. Keep an eye on them, as the almonds can quickly become too brown. Brown the fish in a pan, season with a pinch of salt, a squeeze of lemon, and some pepper. Then add the sliced spring onions and sauté with the fish for about 10 minutes. Finally, place the spinach on a plate, arrange the fish on top, and serve sprinkled with the flaked almonds.
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