Alfons Schuhbeck: Oven-cooked char on mushroom-spinach

For 4 people
  • 4 Char fillets, skinless (approx. 100 g )
  • 500 g leaf spinach
  • 80 g mushrooms
  • 1 small onion
  • 1 small clove of garlic
  • 1/2 Vanilla pod
  • 1 EL Oil
  • 1 Thumb-nail-sized, peeled slice of ginger
  • 2 EL Vegetable broth
  • 3 EL Butter
  • Schubeck's mild chili salt
  • grated nutmeg
  • Schubeck's red-green chili salt with vanilla
  • fat
  • cling film
25 minutes
Grease a baking sheet. Wash the fish, pat dry and place on the baking sheet. Cover the fish with foil and cook in a preheated oven (electric stove: 80 ° C / fan oven: not suitable ° C / gas: not suitable) for 15–20 minutes.
Clean, wash and drain the spinach. Clean, trim and slice the mushrooms. Peel and dice the onion. Peel and slice the garlic. Cut open the vanilla pod and scrape out the pulp.
Use the pod for other purposes. Heat oil in a large pan. Steam the ginger, vanilla pulp, onion and garlic until translucent. Add the spinach, mushrooms and stock, simmer for 2-3 minutes, turning, until the spinach has completely collapsed.
Melt 1 tbsp butter in the spinach, season the spinach with chilli salt and nutmeg. Heat 2 tablespoons butter in a small saucepan until brown, remove from heat. Take out the fish, remove the foil, season with red-green chilli salt and serve on plates with the spinach.
Brush the fish with liquid brown butter.
1 person approx.:
  • 210 kcal
  • 880 kJ
  • 23 g protein
  • 11 g fat
  • 1 g carbohydrates


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