Summary

Ingredients

• 2 large carrot (s)
• 1 leek
• Salt and pepper, nutmeg
• 200 g spinach leaves, frozen or
• 400 g spinach, fresher
• 800 g fish fillet (s), pollack fillet (can also be cod fillet)
• Lemon juice
• Flour, for turning
• 60 g butter or mararine
• 2 tomato (s)
• 4 slices cheese, medieval Gouda
• 1 tablespoon parsley, finely chopped

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Instructions

1. Wash and clean the carrots and cut into sticks. Cook in very little salted water for 10 minutes. Wash the leek and cut into rings, add to the carrots and cook for 3 minutes. Season with salt and pepper. Remove the vegetables and let them drain.
2. Thaw the frozen spinach in the microwave or in the vegetable water, drain and season with salt and nutmeg. Or: Wash fresh spinach, let it collapse over high heat in a saucepan without water, drain and season as described.
3. Layer the vegetables decoratively in a flat, fire-proof dish.
4. Drizzle the fish with a little lemon juice, season with salt. Turn in flour. Fry in hot butter until golden on both sides. Pepper lightly. Put the fish on top of the vegetables.
5. Wash and slice the tomatoes. Spread on the fish. Place the cheese slices on top.
6. Baked in a preheated oven at 220 degrees for 7-8 minutes or under the grill until the cheese has run.
7. Serve sprinkled with parsley.
8. Boiled or roasted potatoes taste good with them.