Recipe “Biuofileo in eggshell with spinach” | NDR.de – Guide

Ingredients for fish:

• 
  4
  
  
  
  
  
  

  (à 100-150 g) cod fillets
  

• 
  
  
  
  
  

  alternatively: pollock or ling
  

• 
  2
  
  
  
  
  
  

  large eggs
  

• 
  100
  
  

  G
  
  
  

  Almond flour or almond flour
  

• 
  
  
  
  
  

  Salo
  

• 
  
  
  
  
  

  pepper
  

• 
  2.5
  
  

  spoon
  
  
  

  temperate mustard
  

• 
  1
  
  

  piece
  
  
  

  Parmesan
  

• 
  1
  
  

  prize
  
  
  

  turmeric
  

• 
  
  
  
  
  

  olive oil
  

Clean the fish fillets well and remove any bones. Then add salt and let stand for the salt to soak. Salad improves the firmness of the fillets. Sprinkle with almond flour or semolina on a flat plate. Put eggs in a bowl and beat. Add the salt, pepper, turmeric and freshly grated Parmesan cheese. Pour the egg mixture into a deep dish. Heat olive oil in a pan. Spread the fillets thinly with mustard, roll them in the almond flour and then pull them through the egg mixture. Pour immediately into the hot pan. Fry over medium heat until golden and crispy.

Ingredients for spinach:

• 
  750
  
  

  G
  
  
  

  fresh spinach
  

• 
  2
  
  
  
  
  
  

  Red onions
  

• 
  1
  
  

  toe
  
  
  

  garlic
  

• 
  200
  
  

  G
  
  
  

  sour cream
  

• 
  1
  
  

  the
  
  
  

  Mustard
  

• 
  1
  
  

  piece
  
  
  

  Ginger
  

• 
  2
  
  
  
  
  
  

  tomatoes
  

• 
  
  
  
  
  

  some balsamic vinegar
  

• 
  
  
  
  
  

  alternative: lemon juice
  

• 
  
  
  
  
  

  Salo
  

• 
  
  
  
  
  

  pepper
  

• 
  
  
  
  
  

  fresh herbs
  

Wash and dry the spinach thoroughly. Quarter the tomatoes, peel and cut the meat. Peel the onions and cut into thin strips or pieces. Peel and finely chop the garlic and ginger. Heat the olive oil in a pan and sauté the onions until colorless. Add garlic, ginger and mustard. Add sour cream and mix with the other ingredients. Gradually add the spinach leaves to the pan and let them wither in the sauce. Mix the chopped tomatoes and season with 1 drop of balsamic vinegar or lemon juice, salt and pepper.

Place the spinach with the sauce on a plate and place 1 fish fillet on top of each. Garnish with fresh herbs.