Fish in Egg Shell on Spinach

Ingredients

• 600 g fish fillet (4 fillets, about 150 g each)
• 3 tbsp Lemon juice
• Salt
• Pepper (freshly ground)
• 2 Eggs
• 2 tbsp butter
• 600 g Spinach
• 1 onion
• 1 Garlic clove
• 2 tbsp oil
• nutmeg
• 70 g heavy cream

Instructions

1. 1.

   Drizzle fish fillets with 2 tbsp lemon juice, season with salt and pepper. Beat the eggs, coat each fillet in the egg mixture and brown them in hot butter in a large non‑stick pan, one side at a time until golden yellow.

2. 2.

   Wash, trim, rinse, and briefly blanch spinach in lightly boiling salted water while stirring. Drain, shock in cold water, squeeze out excess moisture, then chop finely. Peel and mince garlic and onion. In a wide pot heat oil and sauté onion with garlic until translucent, add spinach, cook for a few minutes, then stir in cream. Season with salt, pepper, and nutmeg; simmer for several more minutes.

3. 3.

   Plate the spinach topped with the fish fillets and serve immediately.