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Cutting in mushroom soup with tomato and spinach cream

Mains
Cook time: 0 min.
Servings: 3

Ingredients for Cutting in mushroom soup with tomato and spinach cream

Blade silver praying, Savoy cabbage or large spinach leaves
Lemon juice
Garlic at will
Pepper
Salt
100gSpinach fresh
2dlFish stock (possibly 2 dl water and 1/3 bouillon cube)
2dlCream
2dlWhite wine
2Shallots
400gMushrooms (porcini, chanterelles, Oyster Mushrooms)
6Cherry tomatoes
600gWitch fillet

Instructions for Cutting in mushroom soup with tomato and spinach cream

To prepare the Cutting in mushroom soup with tomato and spinach cream recipe, please follow these instructions:

sauce:
Start here. Cut the chopsticks in fine tern and sauté them in a little oil in a saucepan. Add white wine, fish fund and some lemon juice and let it boil halfway. Add cream and boil again to 2/3 part. (Cooking tips: put 50 g. Cold butter in the sauce at the end to level it. May be replaced by a little maizena) The sauce can be used as it is cooked here, but can also be added to spinach and tomato.

Spinach Cream:
Pour half of the sauce into a blender and add spinach that has been blanched before. Blend until the sauce is green.

Tomato Cream:
Pour half of the sauce into a blender and add 6 cherry tomatoes, garlic. Blend until the sauce turns reddish.

Both sauce warm and taste with salt and pepper.

witch:
Blancher leaves corresponding to number of fillets. Place a fillet on each leaf (s), season with salt and pepper and roll the fillet together. Put the rolls in a refractory dish and put them in a hot oven for approx. 10 min at 180 degrees. Remove the dish and let them pull for 5 minutes. Before serving.

Mushrooms bottom:
Shake the mushrooms in a little butter on a pan and season with salt and pepper.

Serve small potatoes, if any. With peel to court.

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