Butterflies with salmon / trout and spinach

Ingredients for Butterflies with salmon / trout and spinach

Instructions for Butterflies with salmon / trout and spinach

To prepare the Butterflies with salmon / trout and spinach recipe, please follow these instructions:

Cut the head and tail of the fish and wash it. Packed into staniol. Bake in the oven for approx. 45 min.

Meanwhile, mix cream, salt, pepper and lemon juice together.

Spinach the vomit briefly in a pan until it has collapsed.


When the fish is finished, you can easily see the meat falling apart, the meat is separated from the legs and the skin is removed.

Roll the batter on the kitchen table and cut it into squares. Get some of the fish on, then a little spinach and finally a little of the creme fraiche mix on top.

Close the packages so that they are completely close.

Bake on baking paper at 200 degrees C. alm. Oven for approx. 5-10 min or until they are golden.

Eat healthy, possibly. With a little salad for. Can be stored in a refrigerator and then warmed to the night.