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Coal fish with spinach crust
Preparation
Preheat the oven to 190°C using convection heat
. Toast the bread.
Squeeze out the spinach and chop into small pieces. Dice the cheese and toast.
Peel garlic and chop in small pieces.
Combine toast, spinach, tomatoes, cheese, garlic and cream and season with
salt and pepper.
Wash and dry the fish filets. Sprinkle with lemon juice and season with salt.
Brush a small casserole dish with oil. Place the fish in the dish and cover with
spinach mixture. Bake at 175°C using convection heat
for approx. 20
minutes until the crust is golden in colour.
Ingredients
2 slices of toast
100 g spinach leaves (defrosted)
2 chopped rehydrated sun-dried
tomatoes
80 g halloumi cheese
1 garlic clove
3 table spoons cream
Salt, pepper, to taste
400 g coal fish filets
3 tea spoon lemon juice
1 table spoon oil
Lamb loin with lemonthyme crust
Preparation
Peel the garlic cloves and cut them in small pieces.
Place the lamb loins, garlic and olive oil in a plastic bag. Close the bag and
marinate the lamb loins for 2 hours.
Preheat the oven at 130 °C using heat from above and below
. Take the
lamb loins out of the bag and let them drain. Keep the marinade.
Heat 2 table spoons of olive oil in a frying pan. Sauté the lamb loins from all
sides adding marinade, thyme, salt and pepper.
Cover the backing tray with a piece of baking paper and place the lamb loins
on it. Sprinkle it with the spiced marinade. Cook the lamb loins for approx. 15
to 20 minutes in the oven until done. Let the meat rest for 5 minutes when it
is done.
Brush the lamb loins with mustard. Sprinkle with lemonthyme and bread
crumbs and cover with butter.
Place in hot oven at 175°C using heat from above
to cook “au gratin”.
Ingredients
Lamb loin
3 garlic cloves
2 lamb loins each approx. 350 g
4 branches of fresh thyme
80 ml + 2 table spoons olive oil
Salt and Pepper to taste
Lemonthyme crust
1 table spoon Dijon mustard, mild
lemonthyme
2 table spoons bread crumbs
50 g butter, in thin slices
