Mussels
8 cups of fresh spinach leaves, washed and drained
1 cup of heavy cream
1 tablespoon of chopped coriander
1 tablespoon of lime juice
1 tablespoon of grated lime zest
1/2 teaspoon of pepper sauce
500g of fish fillet
3 egg whites
1 medium onion, diced
Sauce
2 tablespoons of olive oil
1 teaspoon of salt
2 canned tomato halves, peeled
Accessories
6 mini muffin tin cups
Mussels
8 cups of fresh spinach leaves, washed and drained
1 cup of heavy cream
1 tablespoon of chopped coriander
1 tablespoon of lime juice
1 tablespoon of grated lime zest
1/2 teaspoon of pepper sauce
500g of fish fillet
3 egg whites
1 medium onion, diced
Sauce
2 tablespoons of olive oil
1 teaspoon of salt
2 canned tomato halves, peeled
Accessories
6 mini muffin tin cups
Mussel
Place the spinach in a pan, cover and cook over medium heat for 5 minutes or until wilted
Let it cool
Wash and drain well, but don't squeeze out excess water. Reserve
Pass the fish and onion through a food processor until smooth
Add the egg whites one at a time, beating continuously until smooth
Join the heavy cream slowly, beating, and season with remaining ingredients
Grease the mini muffin tin cups with butter
Line the bottom and sides of each cup with spinach leaves, leaving the tips outside. Reserve
Chop the remaining spinach and season with salt. Reserve
Preheat the oven to medium heat
Distribute a little of the fish mixture at the bottom and sides of each cup, arrange some spinach in the center, and top with the remaining fish
Fold the spinach tips over the filling
Place the frittatas in a baking dish and bake in a water bath for 30 minutes or until firm
Remove from oven and let cool
Sauce
Heat the olive oil in a pan, add the tomato halves, and cook over medium heat, stirring occasionally, until tender
Season with salt
Strain the sauce through a fine-mesh sieve
Place the sauce on a plate and unmold the fish onto it
Garnish with green scallions.
