»When I have to hurry at home, this dish is one of my top five favorites. You can also use fried turkey strips instead of charcoal. Vegetarians can use fried artichokes or tomatoes or both instead.
- 500 G spinach leaves (cleaned and washed) leaf spinach, spinach
- 1/2 white onion (peeled and finely chopped) Onion
- 1 el oil
- 50 ml White wine Wine
- 200 ml poultry broth fund
- 1 carnation
- 1 juniper berry
- 1 a small bay leaf laurel
- 5 white peppercorns
- 1 el lemon juice lemon
- 3 egg size M) an egg
- 250 G ricotta
- Salt pepper Salt pepper
- 300 G smoked charcoal fillets (skinless and boneless) char
Blanch the spinach briefly in salted water and blanch in ice water. Drain well in a sieve, then squeeze out and set aside. Fry the diced onion in 1 tablespoon of oil until transparent, cover with white wine, let it boil for a while and pour with chicken stock. Add the cloves, juniper berries, bay leaves, peppercorns and lemon juice and reduce by half. Strain through a sieve and set aside. Separate the eggs and mix the yolks into the cooled sauce container. Then whisk it all over a warm water bath until creamy, like a hollandaise sauce. Remove from the heat and stir in the drained ricotta. Season with salt and pepper.
Coarsely shred the fillets and mix carefully with the spinach. Then put the spinach and fish mixture in the baking dish. It should be chilled, but not frozen. Whisk the egg whites with a pinch of salt until stiff and carefully fold into the ricotta mixture. Then pour it all over the spinach and fish mixture in the casserole dish, mixing everything thoroughly without disturbing the fish fillets. Place the casserole in an oven preheated to 200 degrees and cook for 8-12 minutes. It goes well with Pinot Blanc and a nice baguette.