Summary

Ingredients

• 4 fish fillet (s) (e.g. salmon, trout, Alaskan pollock)
• 2 carrot (s)
• 1 onion (s)
• Thaw 1 packet spinach leaves (frozen)
• 200 ml white wine
• 1 cup cream (possibly a low-fat version with 9%)
• 1 dash lemon juice
• salt and pepper
• 4 egg (s)
• Dill (or herbs to taste)
• Olive oil for frying
• possibly cornstarch if required
• little water, warm, if necessary

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Instructions

1. Season the fish fillets and fry them on both sides in a little hot olive oil. Then cut into small, bite-sized pieces in the pan. Then remove, marinate with a little lemon juice and keep warm.
2. Peel the carrots and onions, dice them finely and sauté them too. Now add the spinach to the pan and sauté briefly. Deglaze with white wine. Add the cream and simmer until the sauce is reduced by approx. 1/3. If necessary, add a little cornstarch mixed with a little warm water so that the sauce becomes creamy.
3. In the meantime, boil the 4 eggs like breakfast eggs for about 8-9 minutes.
4. Now add the fish pieces to the sauce and season everything with herbs and spices. Let simmer for about 5 minutes on a low level. Peel and quarter the eggs.
5. Arrange on plates and place the quartered eggs in the middle for decoration.
6. Serve with rice, potatoes or pasta as desired.