Recipe for a casserole with leaf spinach and ricotta

┬╗When I have to hurry home, this dish is one of my five favorites. Instead of char, you can also use fried strips of turkey. Vegetarians can use fried artichokes or tomatoes instead, or both. “

Tegernsee casserole

  • 500 G spinach leaves (cleaned and washed) leaf spinach, spinach
  • 1/2 white onion (peeled and finely chopped) Cepo
  • 1 the oil
  • 50 ml white wine Wine
  • 200 ml bird stock fund
  • 1 clove
  • 1 juniper tree
  • 1 small laurel leaf laurel
  • 5 white peppercorns
    pepper
  • 1 the lemon juice lemon
  • 3 eggs size M) egg
  • 250 G ricotta
  • Salt pepper Salt pepper
  • 300 G Smoked charfiles (skinless and boneless) char

Briefly whiten the spinach in salted water and shock in ice water. Drain well in a sieve, then squeeze and set aside. Saute the chopped onions in 1 tablespoon of oil until translucent, deglaze with white wine, boil briefly and fill with chicken bun. Add the fire, juniper berries, bay leaf, peppercorns and lemon juice and reduce by half. Pass through a sieve and set aside. Separate the eggs and stir the eggs into the cooled sauce reduction. Then whip the whole thing over a hot water bath until creamy, like a hollandaise sauce. Remove from the heat and fold the drained ricotta into the mixture. Season with salt and pepper.

Roughly tear the charfiles and mix carefully with the spinach. Then place the spinach and fish mixture in an ovenproof dish. It should be cold, but not frozen. Beat the egg whites with a pinch of salt until stiff and carefully fold into the ricotta mixture. Then pour the whole over the spinach and fish mixture into the pan, mixing everything carefully without moving the fish fillets. Place the pan in the preheated oven at 200 degrees and bake for 8 to 12 minutes. White Pinot and a nice piece of baguette match it.

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