The rosettes of fish fillet with spinach

Description

Very elegant dish for the holiday table. Cooked very quickly, eaten even faster. Also suitable as a snack and as a main hot dish.

Ingredients

Fish fillets

400 g
Spinach

40 g
Lemon

30 g
Spices

5 g
Salt

5 g
Vegetable oil

1.5 Tbsp

Cooking

As a white fish, I took a fillet of a pike perch. Fillets cut into strips six strips. Special beauty can not be achieved.

This recipe is good because it is suitable for absolutely any part of the sirloin, red fish. I used amuse chum salmon is a boneless part of the abdomen, quite a fat that is good for prescription. It remains only to remove the skin and rasprashivat it in half..

Also, I cut six strips.

Both cuts applied the rule of three "P" for fish — acidify and pepper (I use seasoning for fish), salt.

Spinach no need to defrost. Put close, with a slight flush plate red and white fish, they crumble frozen spinach and turn rolls.

Heat-resistant molds grease with vegetable oil, put them in rolls and straightens, forming "rosettes". Top grease with vegetable oil and bake it in the oven for 25 minutes at a temperature of 190°C.

After baking, the "roses" are easy to remove from the molds, keeping the shape. And even when baking formed a delicious sauce of spinach juice, fish stock and oil, which can be used in serving.

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