Baked Rockfish

Ingredients

• 400 g spinach
• Salt
• 800 g rockfish fillet
• 1 Garlic clove
• 1 Shallot
• 100 ml champagne
• 100 ml fish stock
• Pepper
• 4 egg whites
• 1 tbsp Lemon Juice
• 2 tbsp ground almonds (peeled)
• 40 g almond slivers

Instructions

1. 1.

   Wash, trim and briefly blanch the spinach in salted water. Shock in cold water and drain well. Rinse the fish, pat dry, and cut into bite-sized cubes. Peel and finely chop the garlic and shallot. Mix with champagne and stock, seasoning heavily with salt and pepper. Gently fold the fish and spinach together and distribute into four oven-safe ramekins.

2. 2.

   Preheat the oven to 160 °C (320 °F) fan‑forced.

3. 3.

   Whisk the egg whites with lemon juice, a pinch of salt and pepper until stiff peaks form. Spoon about three‑quarters onto the fish‑spinach mixture. Sprinkle the remaining ground almonds over the meringue, then top with almond slivers. Bake for about 25 minutes until golden brown. Remove from oven and serve immediately.