| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
New, Superchefs |
1 |
servings |
INGREDIENTS
| 4 |
|
175 g; (6oz) sardines, |
|
|
; cleaned and |
|
|
; buttered fried |
| 400 |
g |
Spinach; washed and stalks |
|
|
; removed (14oz) |
| 200 |
g |
Pine nuts; toasted (7oz) |
| 3 |
tb |
Plain flour |
| 2 |
|
Eggs |
| 2 |
tb |
Fresh flat leaf parsley; chopped |
| 400 |
g |
Unsalted butter; (14oz) |
|
|
Salt and freshly ground black pepper |
|
|
Lemon wedges to serve |
INSTRUCTIONS
Bring a large pan of water to boil. Add the spinach and cook for 1 minute,
until the leaves just wilt. Drain and squeeze out as much water as
possible. Roughly chop the spinach and place in a bowl. Mix in the pine
nuts and season with salt and freshly ground black pepper.
Open the fish flat, skin side down and fill with the spinach mix. Close up
the fish again, enclosing the filling, and secure the opening with wooden
cocktail sticks. Mix the flour with the salt and pepper and use to dust the
fish all over.
Beat the eggs in a shallow bowl with the parsley. Heat a non-stick frying
pan, then add the butter and heat until frothy. Dip the fish in the egg
mixture to coat all over. Add the fish to the pan and cook for 3 minutes on
each side until just beginning to brown. Drain on kitchen paper and serve
with lemon wedges.
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