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 fish fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Fry fillets 3-4 minutes per side until cooked through. Cut into bite-sized pieces in the pan. Transfer to a plate and drizzle with lemon juice. Keep warm.
2. Peel and finely dice carrots and onion. In the same pan, sauté over medium heat for 3-4 minutes until softened. Add thawed spinach and sauté for 1-2 minutes. Pour in white wine and scrape up any browned bits. Add cream and simmer for 8-10 minutes until sauce reduces by roughly one-third. If needed, mix cornstarch with a little warm water and stir into sauce until creamy.
3. While sauce simmers, bring a pot of water to a boil. Gently add eggs and boil for 8-9 minutes. Transfer to ice water to cool, then peel and quarter.
4. Add fish pieces to sauce and season with salt, pepper, and dill to taste. Simmer over low heat for 5 minutes.
5. Divide sauce and fish onto plates. Arrange quartered eggs in the center of each plate.
6. Serve with rice, potatoes, or pasta.