Wednesday, October 31, 2007

Poached Fish with Spinach, Basil and Ricotta Puree - Adapted from Bon Appetit

For the fish (we used Tilapia filets), prepare a poaching liquid by simmering celery, carrot, garlic and a few basil leaves in water for 20-30 min. Set aside. Boil 2C of water and add to it 2-10 oz. bags of fresh spinach. The spinach cooks down drastically. This recipe would serve 4 at the most. When the spinach wilts, drain it and squeeze as much water from it as possible. This is important because the dish will be watery if you don't. Place the spinach with 3/4C basil leaves and 3/4C ricotta cheese in a food processor and blend. Saute 1 clove of minced garlic in a sauce pan and then add the spinach mixture along with 1/4C whipping cream. Heat until bubbly. Add the fish to the poaching liquid and simmer for 5 min or until the fish is just flakey. Serve the fish with fresh lemon slices. We also served a salad of fresh tomatoes. Very nice with a chilled white wine.



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