Spinach parcels with three kinds of fish

Ingredients

• 8 large spinach leaves
• Salt
• pepper (ground)
• Lemon juice
• 4 tbsp chopped parsley
• 4 pieces salmon fillet (about 60 g each skinless, ready to cook)
• 4 pieces cod fillet (about 60 g each skinless, ready to cook)
• 4 pieces monkfish fillet (about 60 g each skinless, ready to cook)
• 100 g soybean sprouts
• Basil
• Watercress
• dill sprigs

Instructions

1. 1.

   Wash the spinach leaves, trim the tough stems and blanch the leaves briefly in boiling salted water. Shock in cold water, pat dry and lay out flat. Place two leaves overlapping side by side.

2. 2.

   Wash the fish fillets, pat dry and season with salt, pepper and lemon juice. Sprinkle all pieces with parsley and stack three different fish fillets on top of each other. Place the stack in the center of the spinach leaves and fold over. Put in a steamer basket and steam for 8–10 minutes.

3. 3.

   Arrange on the soybean sprouts and serve garnished with herbs.