Hake in spinach leaves with mustard cream

COD 3_07129 IN SPINACH LEAVES with MUSTARD SAUCE INGREDIENTS for 4 PERSONS 4 small slices of cod, 3 tablespoons mustard, 250 g of spinach leaves, 3 tablespoons fresh cream, salt, pepper.

Wash the spinach leaves under running water.

Bring to a boil a saucepan with salted water, then plunge the spinach: Cook 3-4 minutes.

Drain using a slotted spoon, then place on paper towels.

Roll out gently and thoroughly a side by side of spinach leaves and stand over the slices of fish.

In a bowl, mix the cream with the mustard, add salt and pepper.

Spread the slices of cod with this cream, then roll up the leaves of spinach to cartocci shut down.

Place the fish dumplings in a basket for steaming and cook for 6 minutes.

Meanwhile, heat the remaining mustard cream.

When cooked, place the cod in dishes cartocci, nappate with the remaining sauce and serve.

(If you don't find you can use spinach leaves of lettuce or white cabbage leaves).