Stuffed Meagre with creamed spinach

For 2 servings

400 g of CORVINA REX FRESCAMAR fillets

Salt, pepper and olive oil

For the stuffing

25 grams of butter

20 g of flour

1 garlic clove

1 onion

150 ml of cooking cream

400 g of spinach

75 g of parmesan cheese

Salt and freshly ground peeper

For the sauce

200 ml of cooking cream or milk skin

125 g of “piquillo” red peppers

½ onion

Mild olive oil

Salt and freshly ground peeper

Estimated time: 45 min

Heat the butter in a saucepan and when melted add the onion and the garlic clove well minced. Stir for one minute.

Keep on stirring and add the flour. After it acquires a golden color add the cream, the chopped spinach and the parmesan cheese. Slow cook for 15 min.

Season the Corvina fillets and pour the béchamel over them. Roll them up and tie them with a special cooking string.

Season the fillets outer part and spread them with oil. Put them in the preheated oven at 180ºC and bake them for 18/20 min.

To make the sauce, put olive oil in a sauce pan and when heated add the minced onion, season and cook until the onion is transparent.

Add the “piquillo” Peppers well diced and slow cook them for 10 min.

Afterwards, pour the cream, some fresh ground pepper and salt. Grind all of it and serve it as a sauce on the side of the stuffed fillets.