Summary

Ingredients

• 400 g spinach leaves, frozen
• 90 g butter
• salt and pepper
• nutmeg
• 800 g fish fillet (s) (pollack fillet)
• Lemon juice
• 20 g flour
• 125 ml broth
• 125 ml cream
• 2 egg (s) (yolks)
• 50 g cheese (rated Emmentaler)
• 50 g almond (s), in sticks, toasted

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Instructions

1. Steam the defrosted spinach in 50 g butter for about 5 minutes. Season to taste with spices. Put in an ovenproof dish. Drizzle the fish with lemon, season with salt and pepper. Heat the rest of the butter, fry the fish on both sides, place on the spinach. Sweat the flour in the remaining frying fat, bring to the boil with the stock, remove from the hob. Mix in the cream, egg yolk and cheese, pour over the fish, sprinkle with almond sticks and bake until golden brown under the grill for about 5 minutes.