Ingredients
- Trout Fillet 600 gm
- pepper to taste
- Salt to taste
- Spinach filling
- EVOO 30 ml
- Spinach 400 gm
- garlic 3 gm
- Onion 30 gm
- semolina 7 gm
- lemon juice 15 ml
- sauce
- Spinach 10 gm
- Parsley 10 gm
- dill 10 gm
- chilli 2 gm
- garlic cooked 5 gm
- coconut milk 200 ml
- pepper to taste
- Salt to taste
- lemon juice 25 ml
Instructions
method
- in a pan , add EVOO saute garlic and save some for the sauce
- later add, onion garlic, semolina , and then spinach and further cook till soft , add lemon juice , seasoning
- semolina needs to cook out , set aside till cool
- in a blender add cooked garlic , spinach , parsley and dill , with coconut milk and lemon juice
- blend till smooth , check seasoning , set aside
- Sear fish in Oil , season , serve with spinach , sauce and lemon wedge