Cod Fillet with Red Wine Shallots Au Gratin on Leaf Spinach With

Spinach is not everyone’s cup of tea? With this recipe it is:

For the red wine shallots, make the finely diced shallots with sugar, wine, salt and bay leaf until the wine has boiled away. Cool and stir in the butter beaten with a whisk until creamy (room temperature) and the egg.

Leave to cool again.

For the gnocci, remove the peel from the potatoes, soften in salted water, drain and dry for a few more minutes in the saucepan on the stove with the lid closed. Press to egg whites and add an egg, flour and nutmeg. Mix everything into a dough and form into a 3 cm ø roll on a floured surface. Cut off 2 cm pieces with a kitchen knife, roll them into a ball and briefly press in Qür strips with a fork. Briefly make in boiling hot salted water and then toss in butter.

Steam the washed spinach without stems in butter until soft and season with salt and a pinch of nutmeg.

Remove any bones from the fish fillet. Cut the precooled red wine shallot butter into slices and cover the fish completely with it. Fry the fish very briefly in not too hot oil and gratinate in the oven at 180 degrees (approx. 10 min).

For the sauce, simply boil whipping cream, white wine, stock and a squeeze of juice from a lemon, season to taste and perhaps thicken with a sauce thickener.

Serving: In the middle of the plate a little bit of leaf spinach form, on it d

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