arakshaka cook

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