Pie with spinach, cheese and red fish
4 servings
60 minutes
Spinach pie with cheese and red fish is a refined dish of European cuisine that embodies the harmony of flavors and textures. Delicate mashed potatoes infused with the aroma of green onions and spicy horseradish serve as the perfect base for baked spinach, eggs, and two types of fish. The red fish adds noble richness to the dish while the white fish contributes tenderness. Lemon zest and creamy sauce with parmesan add bright notes of freshness and creamy softness. The finished pie is topped with an appetizing golden crust, and its layers intertwine into a rich symphony of flavors. Perfect for both festive dinners and cozy family gatherings, this pie will delight gourmets and connoisseurs of balanced dishes. The treat not only satisfies but also provides gastronomic pleasure.
1
Preheat the oven to 200 degrees. Fill and boil the kettle. Wash and peel the potatoes. Cut the potatoes in half, and large ones into quarters, so they cook significantly faster.
- Potato: 700 g
2
Boil the potatoes until cooked.
- Potato: 700 g
3
Place a large skillet over medium heat and melt half of the butter. Sauté the spinach for 2-3 minutes. Add salt and pepper.
- Butter: 40 g
- Spinach: 300 g
- Salt: to taste
- Ground black pepper: to taste
4
Fry the chopped green onions in the remaining butter.
- Butter: 40 g
- Spring onion: 1 bunch
5
Add fried onions, horseradish, and a little milk to the potatoes in the pot, then mash everything together well into a puree. Season to taste with salt and pepper.
- Spring onion: 1 bunch
- Prepared horseradish: 1 tablespoon
- Milk: to taste
- Salt: to taste
- Ground black pepper: to taste
6
Add sour cream to a bowl, finely grate the zest of half a lemon, then cut it in half and add a few squeezes of juice. Finely grate the parmesan and mix everything well.
- Sour cream: 150 g
- Lemon: 1 piece
- Parmesan (Parmigiano Reggiano): 50 g
7
Spread spinach on the base of the frying dish and make three small indentations in it. Crack an egg into each.
- Spinach: 300 g
- Chicken egg: 3 pieces
8
Cut the fish fillet into small pieces and arrange them over the spinach and around the eggs. Then spread the sour cream mixture over the fish.
- Red fish (salmonids): 125 g
- White fish: 125 g
- Sour cream: 150 g
9
Cover everything with a layer of puree with green onions, spreading it evenly across the dish. Drizzle a little olive oil.
- Potato: 700 g
- Spring onion: 1 bunch
- Olive oil: to taste
10
Bake the spinach pie in a hot oven for 35 minutes or until a golden crust forms.
