Wash the spinach in several waters, removing the sandy stems, and chop in Fine Julian.
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Ingredients to make sole stuffed with spinach and nuts: |
2 tablespoons chopped nuts 1 sole of 800 gr or similar (languages, rooster) 1 package of frozen or fresh spinach preferably 1 leek 50 g butter 2 teaspoons olive oil 1/2 l milk 1 tablespoon corn White pepper nutzada salt dos tablespoons of Parmesan cheese to gratin |
Ingredients to make sole stuffed with spinach and nuts:
2. If they were frozen, leave them the day before defrosting in a strainer, to lose all the water. Peel and chop the very fine leek.
3. Put it in a pan with oil and chopped nuts; In 2 or 3 minutes, add half of raw spinach and jointly saute about 5 more minutes.
4. Save slightly and let cool. Clean the sole eliminating skin and thorns, leaving the 4 whole and clean loins, or buying it already prepared.
5. Salpimentar the loins and reserve in a refractory shell, giving it the form of fish.
6. Prepare the spinach cream this mode: in a saucepan to put the butter to melt and the cornfield, and continuously remove rods.
7. Add the milk little by little so that lumps are not formed and let out slowly 5 minutes; Throw the raw spinach and let it cook again 10 more minutes.
8. While moving the cream with a spoon. Season with salt and nutmeg and pass the sauce slightly through a whipper.
9. Fill the fish, joining the two loins below, and distribute the spinach well; Place the other two loins on top, pressing them well.
10. Cover with the previous cream. Distribute the cheese on top and gratin 10 minutes in the oven (preheated to 200 °). Serve right away.