Cod under the mozzarella crust with ravioli and spinach

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Ingredients for 4 people:
50 g shallots
50 g celery
50 g Fennel
30 g Mushrooms
1 sprig of thyme
175 g Butter
10 g flour
250 ml poultry broth
125 g Whipped cream
125 ml milk
Salt
white pepper
1 EL lemon juice
125 g Mozzarella
3 stem (s) Basil
5 slices Toast
1 EL Oil
2 Eggs
Pepper
4 Cod fillets ( approx. 150 g each; without skin)
30 g Parmesan (piece)
250 g leaf spinach
300 g Ravioli (refrigerated shelf)

120 minutes

very simple

1.: For the Clean, wash and roughly chop the white basic sauce shallots and vegetables. Wash and chop the thyme. Melt 50 g butter in a saucepan. Sweat shallots, vegetables and thyme in it while stirring. Dust with flour and sauté briefly. Deglaze with the poultry stock and reduce in half for about 30 minutes
2.: In the meantime, cut the mozzarella into small cubes for the crust. Wash basil, shake dry and finely chop. Cut the toast into small cubes and roast in 1 tablespoon of hot oil. Beat 125 g butter with the whisk of the mixer until frothy. Add eggs and continue beating. Stir in the mozzarella, basil and toast. Season with salt and pepper
3.: Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). Rinse the fish and pat dry. Season with salt and pepper. Place in an ovenproof dish and spread the mozzarella mixture on top. Baked in a hot oven for 12–15 minutes
4.: Pour the cream and milk into the sauce stock and bring to the boil. Season with salt, pepper and lemon juice. Puree with a hand blender, then pass through a fine sieve. Season again with salt, pepper and lemon juice to taste
5.: Shave the parmesan. Clean and wash the spinach. Put the spinach and ravioli in
6.: with the white sauce and simmer for 2–3 minutes. Season to taste with salt and pepper. Serve the cod on the ravioli. Sprinkle with parmesan cheese

1 portion approx:

990 kcal
4150 kJ
53 g protein
66 g fat
47 g carbohydrates

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