Chermoula cordon bleu with spinach stew

Ingredients for Chermoula cordon bleu with spinach stew

Instructions for Chermoula cordon bleu with spinach stew

To prepare the Chermoula cordon bleu with spinach stew recipe, please follow these instructions:

Especially the potatoes to boil in lightly salted water.

Cut each file in 4 pieces. Put 2 and 2 together files with a slice of cheese and a slice of ham in a while. Turn them in beaten egg and then bread crumbs.

Rose files in the margarine in a pan for about 10 minutes on each side. Sprinkle a little salt and pepper.

Thaw the frozen spinach or use the fresh, washed spinach, where the most serious stems are removed. Put the spinach in a saucepan 6 steam væden away.

Shake milk and wheat flour for a jævning. Pour over the spinach and let completion of a regular no Cook some minutes season with salt, pepper and grated nutmeg.

Serving: the crispy fried fillets Server cordon blue with spinach and potatoes to the stew.