prep time cooking time
30 min 40 min
Ingredients :
4 portion Seatrout,oil salt&pepper,lemon
For the spinach:
200g Spinach,100 ml cream, finely chopped small garlic,nutmeg,salt&pepper
For the potato soufflé:
2 roaster potato,fress eggs, 2 tablespoons unsalted butter, plus more for brushing,
Salt and freshly ground pepper, 1 cup fresh grated gruyere cheese
cooking instruction:
First step, boil the whole roaster potato in water for 20 min.Cut in half,scoop the inside.Beat the egg whites until they form stiff peaks.Mix together the mashed potato,melted butter,egg white, grated cheese salt&pepper together and fill the potato halves with it.Wipe the top with egg yolk and bake it for 30 min on 180C .
For second step,until the potatoes are in the oven heat up a pan,season the fish with salt and pepper,and on medium high temperature fry the fish in the pan starting with skin side down,for few minutes per side,depends on the size of the fish.
For the spinach saute the finely chopped garlic,add spinach and season with salt,pepper,nutmeg and after a minute add the cream,boil a few minutes until the cream thickens.
Boil the broccoli in salted water only for about 2 min to keep it crunchy.
When all the ingredients ready and hot, serve them and garnish the fish with lemon.
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