Pollack Fillet with Spinach and Tomato Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Fish fillet (s) (saithe)
- 200 ml cream
- 200 g cream cheese (herbs)
- 4 tomato (s)
- 450 g spinach (frozen) or 600 fresh spinach
- 1 red pepper (s)
- 2 onions)
- 150 g crème fraîche
- 100 g bread (s) - spread (brunch with paprika or similar)
- 2 tablespoon flour
- 1 tablespoon tomato paste
- salt and pepper
- 2 tablespoons oil
- some lemon juice
Print Recipe
Pin Recipe Instructions
- The readers of this recipe shouldn`t be surprised at the list of ingredients, there were leftovers in the refrigerator that had to be destroyed. Now for the recipe:
- Sour the pollack fillet in lemon juice for 10 minutes, then season with salt and pepper and, if desired, cut into smaller pieces.
- Thaw the spinach, dice the onions, tomatoes and peppers. Put the oil in a saucepan, fry the onions and peppers, then add the spinach and tomatoes and simmer briefly. Add the cream, cream cheese, brunch and creme fraiche. Bring to the boil briefly. If you like the sauce a little thicker, you should thicken it with the flour. To do this, shake the flour and some water in a shaker until there are no more lumps, stir into the sauce and bring to the boil until the desired sauce consistency is achieved. Now season everything well and strongly with salt and pepper, stir in tomato paste and keep warm until the oven has preheated to 180 ° C.
- Grease the baking dish, distribute the pollack fillet in the dish and pour the spinach tomato sauce over it. Then put the whole thing in the oven for 30 minutes.
- This goes well with pasta or rice.
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