John Myers
Contents
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Ingredients
- 400 g Pollack coalfish)
- 400 g Frozen spinach leaves
- 3 Large potatoes
- 200 g Hakkaido pumpkin
- Salt, pepper, nutmeg
- Lemon juice
- Corn grits
- 1 tbsp Pumpkin seed oil
- 2 Shallots
- 1 tbsp Cream cheese
- Clarified butter
- Olive oil
- Milk
Instructions
- Peel the potatoes and cut them into cubes, also cut the pumpkin into cubes. Cook with a little water and salt for 20 minutes. Peel shallots, cut into fine cubes and sauté in a little olive oil until translucent. Add the spinach, add 1/2 cup of water and defrost the spinach over medium heat for 15 minutes,
- Salt and pepper the fish, drizzle with lemon juice and leave to marinate for about 10 minutes. Sprinkle the fish pieces with corn grits and fry them in clarified butter over medium heat for about 4 minutes on each side.
- Drain the potatoes, season with nutmeg and mash with a little milk. Finally stir in the pumpkin seed oil. Stir the cream cheese into the spinach, season with nutmeg, salt and pepper.
- Gives a play of colors on the plate and is a delicious meal.
Nutrition
Serving: 100gCalories: 67kcalCarbohydrates: 1.9gProtein: 2.6gFat: 5.3g
