Fillet of zander with paprika zabaglione

A light dish based on fish fillets in rolls, stuffed with spinach, served with a paprika zabaglione that gives the dish a touch of refinement. try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Main course For 4 people

2 tablespoons of flaked almonds

1 clove of garlic

1 tablespoon of HOLL rapeseed oil

500 g of frozen leaf spinach, thawed before use

nutmeg

salt

pepper

1 onion

8 fish fillets of approx. 130 g each, for example zander

½ lemon

4 dl of fish stock or vegetable broth

2 eggs

½ teaspoon of spicy paprika

Freind's kitchen recipes, Beetroot tzatziki with sesame.

How to proceed

Preparation: approx. 45 minutes

Toast the almonds in a fat-free pan until they lightly brown. Crush the garlic and add it to the oil. Squeeze the spinach and let it dry in the oil. Flavor with nutmeg, salt and pepper. Halve the onion and cut it into thin slices. Distribute it in a gratin dish.

Preheat the oven to 180 ° C. Season the fillets with salt and pepper. Add the finely grated lemon zest. Cover the fillets with the spinach and roll them up. Secure the rolls as desired with toothpicks. Place on the onions and wet with half of the comic. Squeeze the lemon and pour the juice into the pan. Cook covered in the center of the oven for approx. 18 minutes.

Pour the remaining stock into a large bowl and let it cool until it reaches room temperature. Add the eggs and paprika. Beat everything in a bain-marie with an electric mixer for at least 8 minutes, until the mass reaches approx. 80 ° C. Remove the bowl from the water bath and briefly continue beating the mass. Season with salt and pepper. Serve the zabaglione hot with the fish rolls, the almond flakes and a little paprika. You may be interested to read cabbage pesto purple recipe/ homemade pomegranate liqueur.