This dish is special because the fish takes over the flavours out of the dried ham.
Secret: unusual combination dried meat and fish.
Step 1: Ingredients
- 8 slices of frozen puff pastry
- 200 grams fresh spinach
- 400 grams fish f.i. rouget
- juice of 1 lemon
- 8 slices of raw ham
- 1 egg
- 2 dl cream
- 2 dl fish stock
- 1 bunch parsley
Step 2: Cover Part of the Pastry Slices With Spinach
Cover part of the pastry slices with spinach.
Roll the fish in a piece of ham.
Step 3: Put the Fish on the Spinach, Season With Salt and Pepper
Close the pastry and make sure it sticks together.
Use beaten egg for this.
Step 4: Cook a Sauce of the Spinach
Blend this and season with salt and pepper.