Baked cod in limestone spinach

Ingredients for Baked cod in limestone spinach

Instructions for Baked cod in limestone spinach

To prepare the Baked cod in limestone spinach recipe, please follow these instructions:

Creamed Spinach:
Opto spinach. This can be done by steaming it in a sieve if you have to rush. Bring some butter on a pan and steam the spinach for a few minutes. Sprinkle flour on spinach and add whipped cream and boil for a few minutes until the sauce has a fairly thick consistency.

Bring juice and finely chopped peel and taste with sugar, salt and coarsely grated black pepper. There is often more sugar than you think. Bring some sugar at a time and taste the sauce - it must not be sour, nor taste of sugar.

Put the spinach on the fridge and let it cool completely before placing it on the batter.


Rub the fish in salt and blame it, then dip with a kitchen roll. Cut the fish into suitable pieces so that they can lie in the butter dough.

Roll the biscuit plates into squares of approx. 20 x 20 cm. Add spinach mixture to the bottom, so fish more spinach mixture. Pull up each corner and gather all corners over the fish and squeeze the sides together obliquely downwards. You can "paste" butterdej by getting a little poached egg on the surfaces that need to be put together and then squeeze them together. You can also pack the fish into butterdej in many other ways - use the imagination.

Put the butterflies on a greased plate and brush them with eggs, behind them for 20-25 minutes at 225 degrees C. alm. oven.

Server with green Fresh salad and flutes. If the dish is to be more saturated, you can get something saturated in the salad, for example, cooked white beans.