Wednesday, September 19, 2012

Green Fish (Spinach and mushroom stuffed fish fillet on bulgur base)

I got these long fish fillet from a nearby supermarket. I was thinking to experiment with these fillets in a different way. Opened my fridge and saw some blanched spinach and mushroom.. EUREKA let do it this time with spinach and mushroom. To give it more volume, I am using bulgur to make a base to place my fish roll. This recipe is a feel good for eyes and stomach. It looks yummy and low on fat.


White Fish Filet:                 2 Long
Spinach:                            1/2 Cup (blanched and cut in small pieces)
Mushroom:                        1/2 Cup ( Cut in small cube)
Dried Oregano:                  Small pinch
Dried Basil:                        Small pinch
Garlic:                                1 clove
Vegetable stock:                1/2 cup
Bulgur:                               1/2 cup
Ricotta cheese:                   2 table spoon
Black pepper
Salt to taste
Olive oil

1) Heat some oil in a pan. Add oregano and minced garlic. Stir for 10 sec and add blanched spinach and mushroom. Season it salt and pepper. Divide it in two portions.
2) Add dry ricotta cheese to 1 portion and mix well. Place this mixture on the wider end of the fish fillet and roll it.
3) Put the rolls with open end below, in a oven proof dish and sprinkle with dried basil and some butter. Bake it for 10 minutes at 200 degree Celsius. Grill it for 5 more minutes on grill and fan mode at 250 degree Celsius. Keep it warm.
4) Mix the vegetable stock with the second half of spinach and mushroom mixture and let it boil. Add bulgur and cook for 2 minutes. Cover the pan using a kitchen towel for 10 minutes.
5) Spread the bulgur in the serving dish and place the hot stuffed fish over it.


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