FILLETS OF FISH “MECHADOS” WITH SPINACH & RAISIN PURÉE
Cut the carrots and courgettes into strips, blanch the carrots in boiling water, place the carrots and courgettes between the fish fillets alternating the colours. Put the fish fillets into a buttered earthenware dish, cover with the fish stock and put in the oven for 20 minutes at 180º C.
Strain the cooking liquid into a saucepan and reduce a little, mix with the veloute sauce and add the fish. Fry the almonds and pine nuts, grind with a mortar and pestle and sprinkle over the fish. To prepare the purée, sautée the spinach in the butter, liquidize together with the raisins, add the rest of the ingredients and mix well.
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