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

by Tariq Rose

Premadi
PDF




+

People)

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.

Eat better! | broadcast date | 07/03/2022


  • cooking school
  • product knowledge
Salmon fillet on pomegranate sauce with mint rice served on a plate.  © NDR / Fernsehmacher GmbH Photo: Markus Hertrich
Steamed salmon with snow peas and poached egg arranged on a plate.  © NDR / Fernsehmacher GmbH Photo: Markus Hertrich
Cod fillet in eggshell served with spinach and sauce on a plate.  © NDR Photo: Florian Kruck
Herring salad by Dave Hänsel.  © NDR Photo: Dave Hänsel
Robophila broth is served with beans and potato sauce on a white plate.  © NDR
A tray with salmon fillet on baked vegetables is on the table.  © NDR Photo: Claudia Timmann
Grow fried turbo served on fennel salad and potatoes.  © NDR Photo: Claudia Timmann
Salmon trout served on a plate with potatoes and herbs.  © NDR Photo: Florian Kruck
A piece of poached hake is served on a white plate with asparagus, wild garlic froth, mashed potatoes and tomato jam.  © NDR
  • Braised oven topped cabbage with vegetable curry
  • Cod fillet in eggshell with spinach
  • Omelette pizza with goat cheese
  • Mushroom goulash with vegetable roasts
  • Bao Buns (steamed pasta) with a filling of mushrooms
  • Stuffed portable mushrooms with sauce
  • Stuffed baked peppers with millet and eggplant
  • Tandoori chicken with lukewarm quinoa board
  • Oatmeal cookies with grassy quark
  • Vegan chocolate mousse with mango
  • Braised oven topped cabbage with vegetable curry
  • Omelette pizza with goat cheese
  • Mushroom goulash with vegetable roasts
  • Bao Buns (steamed pasta) with a filling of mushrooms
  • Stuffed portable mushrooms with sauce
  • Stuffed baked peppers with millet and eggplant
  • Tandoori chicken with lukewarm quinoa board
  • Oatmeal cookies with grassy quark
  • Vegan chocolate mousse with mango




Premadi
PDF

.

Leave a Comment

Your email address will not be published.