John Myers
Contents
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Ingredients
For the sauce:
- 20 g Butter
- 20 g Flour
- 150 ml Vegetable broth
- 150 ml Cream
- 2 teaspoon Dried dill
- 2 teaspoon Pepper and salt
For the fish:
- 2 Servings Breaded frozen fish
- 30 g Margarine
- 1 pinch Pepper from the grinder
- 1 pinch Salt
- 1 small Quartered onion
For the spinach leaves:
- 300 g Frozen spinach leaves thawed
- 2 tablespoon Sunflower oil
- 1 half Diced onion
- 1 finely-diced Clove of garlic
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- 1 pinch Freshly grated nutmeg
- 3 tablespoon Cream
- 3 tablespoon Sauce binder light
Instructions
- For the sauce: melt the butter in a small saucepan, add the flour, stirring constantly, and sweat for about 2 minutes; then gradually add the broth and the cream (don't forget to stir, our sößle could stick to the bottom of the pot). Bring to the boil once, reduce the heat and simmer gently for about 7 minutes.
- Now grind the dried dill a little finer between the balls of your hands and season the sauce with pepper, salt and the dill. Finished!
- For the fish, heat the margarine seasoned with pepper and salt in a pan and add the breaded fish (we love bo fish lettuce because they are so easy to pan and also delicious). When one side is browned, turn the pieces and add the onion quarters to the pan. This gives a fine taste and prevents too crispy browning - everything stays appetizingly golden brown.
- Spinach leaves: pour off the defrosted water from the spinach leaves, squeeze out lightly if necessary. Then fry the onion with the garlic in the heated oil until translucent, add the spinach and cook briefly once. Season with pepper, salt and nutmeg and refine with a little cream. If the vegetables are still too juicy, stir creamy with a teaspoon of light sauce thickener and season again to taste.
- Serve the fried fish with the spinach leaves and serve with the spicy dill sauce and potatoes.
Nutrition
Serving: 100gCalories: 313kcalCarbohydrates: 6.9gProtein: 2.4gFat: 31.1g
