Fish and Spinach Fritters

Mousse

1

Place the spinach in a saucepan, cover, and cook over medium heat for 5 minutes or until wilted

Wash and drain well, but do not squeeze out excess liquid. Reserve

2

Process the fish and onion through a food processor until a smooth paste forms

Add the egg whites one at a time, beating continuously, until homogeneous

Combine with cream and seasonings

3

Grease the mini muffin tin cups with butter

Line the bottom and sides of each cup with spinach leaves, leaving the tips exposed

Finely chop the remaining spinach and season with salt. Reserve

4

Preheat the oven to medium temperature

Distribute a little of the fish mixture in the bottom and sides of each cup, arrange some spinach in the center, and cover with the remaining fish

5

Fold the tips of the spinach leaves over the filling

Place the filled cups on a baking sheet 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, then add the tomato pulp, stirring occasionally, until it simmers

Cover and cook for 5 minutes or until soft

Season with salt

Remove from heat and strain through a sieve

Place the sauce on a plate and top with the fish, garnishing with fresh green scallions.