Fish cutlets with spinach
8 servings
30 minutes
Fish cutlets with spinach are a refined dish of Italian cuisine, where tender fish fillet harmoniously combines with fragrant herbs and spicy notes of spices. This recipe embodies Mediterranean elegance, with spinach adding a light freshness and white wine and broth revealing depth of flavor. Fried to a golden crust, the cutlets become juicy and aromatic thanks to a unique blend of ingredients: thyme, mustard, and curry create a subtle balance between spiciness and softness. They can be served with a light salad or vegetable garnish, making them perfect for both cozy family dinners and exquisite festive tables.
1
Pass the fish fillet, spinach fried in butter, and onion through a meat grinder. Add salt, pepper, and curry. Gently mix in the beaten egg white, mustard, and chopped thyme. Mix thoroughly and shape into patties.
- Salmon: 250 g
- Sea perch (redfish): 250 g
- Spinach: 200 g
- Shallot: 1 piece
- Thyme: 2 stems
- Egg white: 1 piece
- Mustard: 1 teaspoon
- Salt: to taste
- Ground white pepper: to taste
- Curry powder: to taste
2
Coat the patties in flour and fry in vegetable oil. Then sprinkle with wine, pour in broth, and cook in a preheated oven at 180 degrees for about 10 minutes.
- Wheat flour: 20 g
- Vegetable oil: 1 tablespoon
- White wine: 25 ml
- Fish stock: 150 ml
