Hornfish rolls with spinach sauce

Ingredients for Hornfish rolls with spinach sauce

Instructions for Hornfish rolls with spinach sauce

To prepare the Hornfish rolls with spinach sauce recipe, please follow these instructions:

Start cleaning the whole serving of fresh spinach. Remove the roughest stems and rinse the spinach very carefully in several layers of cold water. Wipe the leaves lightly in the kitchen roll. Pour 100 grams of leaves to fill in the fish and 250 grams for the sauce.

Prepare the fillets, remove if necessary. I'm sitting back in the fish meat. Half the fillets across. Rinse and dry them in a roll of paper.

Sprinkle the inside of the fillets with salt and pepper. Distribute spinach leaves on the inside of the fillets. Roll them a little together on the spinach leaves.

Grease an ovenproof dish with a little butter. Put the rollers together in the dish with the opening down. Sprinkle some lemon juice over and favor small butterballs at the top. Let the dish stand cool approx. 30 minutes before it is placed in a 220 degree hot oven for approx. 25 minutes or until the rollers are through heat.

For the sauce cut the cleaned onions in small pieces. Melt 25 grams of butter in a large pot and sprinkle the onions soft. They must not be browned. Pour 250 grams of spinach leaves into the pan and stir until they have fallen lightly together. The heat must be strong.

Bring broth in, boil and allow the mixture to boil approx. 2 minutes without lid until the leaves have fallen completely.

Blend the spinach mixture. In addition, the sauce can be prepared. Let the sauce cool off quickly. Cover it and cool it.

Boil the mixed sauce. Pour 2 dl. Whip in and let the sauce boil a little over heavy heat for a few minutes. Season with lemon juice, salt, pepper and uncooked muskat. If necessary add more whipped cream.

Serve the sauce to the hot fish rolls, along with new cooked potatoes. Dry if necessary. Potatoes with a little chopped parsley.

Since spinach is used for this dish, it must not be reheated, why one may. Rest should be eaten cold.