Yield: 6 servings
|6 \N||Whiting; filleted and|
|\N \N||; skinned|
|2 pounds||Fresh spinach or 8oz; (250g) packet of|
|\N \N||; frozen leaf spinach|
|\N \N||; (900g)|
|½ teaspoon||Grated nutmeg; (2.5ml spoon)|
|1 teaspoon||Cornflour; (5ml spoon)|
|\N \N||Ground white pepper|
1. Season the whiting, and steam them with a little water on a plate over a pan of boiling water, (or cook by microwave).
2. Cook the spinach, drain it very well, and chop it roughly, adding the nutmeg. Keep it warm whil you make the sauce.
3. Grate the rind from one of the oranges and squeeze the juice from both.
Blend the rind and juice with the cornflour in a small a pan, adding any liquid from the fish.
4. Bring to the boil stirring all the time. Arrange the spinach on a warmed serving plate, and lay the fillets on top.
5. Pour over the orange sauce, and serve.
Converted by MC_Buster.
NOTES : Whiting is one of the least expensive fish and is available for most of the year. It has a well-flavoured, creamy flesh which blends well with other strong flavours.
Converted by MM_Buster v2.0l.