Skrei Fillet with Spinach Leaves and Potato Gratin

Summary

Ingredients

• 800 g fish fillet (s) (skrei fillets)
• 1 kg leaf spinach
• 6 cloves garlic
• 40 g butter
• 0.5 kg ½ potato (s), waxy
• liter ⅛ milk
• liter ⅛ whipped cream
• 40 g parmesan, rated, or pecorino
• some butter for greasing
• 1 shot cognac
• liter ⅛ white wine
• 30 g butter
• some lime juice, amount to taste
• salt
• pepper
• 1 pinch (s) sugar
• Flour, smooth

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Instructions

1. For the gratin, peel the potatoes and cut into 2 mm thick slices. Press three cloves of garlic and bring to the boil with the milk and whipped cream. Season with salt, pepper and nutmeg and cook the potato slices in them for about 5 minutes until they are almost soft. Butter a mold and pour the potato slices into the mold. Sprinkle with the grated cheese and bake in the oven for about 15 minutes at 200 degrees until they have a golden brown color
2. Wash the spinach and steam it dripping wet in a large saucepan over high heat until it collapses. Drain the spinach in a colander. Heat the butter, salt and 3 cloves of crushed garlic in the saucepan and put the spinach back in the saucepan. Turn, cover and keep warm.
3. Cut the ski fillet into portions of approx. 200 g. Season with salt and pepper and press the skin side into smooth flour. Fry on the skin side over high heat until the fillets are almost done, then reduce the heat and turn the fillets. Lift the finished fillets out of the pan and keep them warm.
4. Deglaze the roast with cognac, then pour 1/8 l of white wine and turn up the temperature. Season with salt, a little sugar and lime juice. When all the alcohol has evaporated, pull the pan aside and assemble the sauce with butter.
5. Arrange the gratin, spinach leaves and fish fillets on plates, cover the fillets with the sauce and serve immediately.