Gratinated cod fillet with spinach in Indian style
Time
Preparation time: 10 min.
Cooking or baking time: 30 min.
Total preparation time: 40 min.
The result was an Indian-flavored spicy spinach with steamed baked cod fillet and rice: a large bag of fresh spinach leaves, which landed unplanned in the vitamin noise in my shopping cart, had to be processed. The usual home-style food such as potatoes, spinach, fried egg and lettuce we had no appetite.
The resulting dish was, quite different, and tasted so good that it is now more often on the menu.
ingredients
- 1 bag of fresh spinach leaves
- 3 onions
- 1 thick piece of fresh ginger
- 2 cloves of garlic
- 1 tsp turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin (cumin)
- 1/2 teaspoon chilli flakes
- 1 cup of cream or crème fraîche
- Ghee or butter with a little oil
- enough salt
- some broth (vegetable broth or fish stock)
- Fish fillet (cod, saithe, redfish but also salmon)
- grated cheese or cheese slices
- rice
preparation
- Wash spinach, drain and dab dry.
- Cook rice according to the package instructions.
- Heat fat in a sufficiently large pan and brown the diced onions.
- Peel ginger and garlic, grate and also brown briefly.
- Add all spices except salt and fry for about 1 minute.
- With some broth - I used fish broth, deglaze (the broth gives the sauce).
- Now add the spinach, salt and simmer for 15 minutes with the lid closed (do not worry: the enormous amount is reduced to a minimum within a short time).
- When the spinach has disintegrated, add the fish fillets, sauté briefly from both sides.
- Put a little spinach into a casserole dish, spread the fish fillets on top, cover with the remaining spinach and sprinkle with grated cheese.
- In the oven with top heat, about 180 degrees, baked until the cheese forms a golden crust.
We found it pleasantly spicy, as usual for Indian food, and also unusual, but very tasty. It certainly was not the last time on the menu.
