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5.0/5 (4 votes)

Roasted brill fillet with spinach

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
  1. recipe adequate for persons suffering from type2-diabetes
  2. 4 fillets of brill (or halibut or turbot) of 5 to 6 oz each
  3. 8 fresh pink (if possible - if white, get rid of the germs) garlic cloves, thinly sliced in petals
  4. 1 kilogram (2.2 lb) fresh spinach, cleaned into 3 different waters, without the stockes and well drained
  5. 5 centiliters (1.5 lq oz) olive oil + 5 centiliters grape seed oil
  6. 10 grams (1/3 oz) butter
  7. table salt and freshly ground black pepper
Roasted brill fillet with spinach
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Progression

1/in a teflon frying pan, pour half of the blended oils and add the butter and when hot, roast the fish 4 minutes on each side without burning the fat, season and keep out of the hob. Put the fish on a small plate and keep it hot, covered with metal (aluminium) film
2/put again the pan on th hob and when hot, pour the garlic and roast it during 2 or 3 minutes without burning it and then keep it on absorbing paper
3/ in a large casserole pot, pour the other half of blended oils, then when nearly smoking, pour the spinach, add little salt and pepper and blend with a spatula. After 1 minute, when just melt, keep them aside

Presentation:
on each hot dish, put in the middle 1/4 of the smoking spinach, put on top one roasted fish fillet and decorate with the sweet garlic petals.
This very simple recipe will be appreciated by every guest
credits photo : © Dubarry Stéphane - A.F.Touch


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With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane

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