Carp Fillets With Spinach And Creamed Beet Sauce - cooking recipe

Ingredients

1 tbsp butter or margarine
1 None onion, peeled and finely diced
1 clove garlic, peeled and chopped finely
2 packs frozen spinach
1 pinch grated nutmeg
3/4 cup heavy cream
1/2 cup vegetable stock
4 oz pickled beets, drained and finely chopped
2 tbsp cornstarch
4 None carp fillets (about 8 oz each), without skin
2 tbsp lemon juice
2 tbsp olive oil
None None dill for garnish

Preparation

Melt 1 tbsp of butter in a shallow, wide saucepan and saute the onion and garlic. Add the spinach and 1/2 cup of water. Cover and simmer for about 15 mins over a low heat, until it's thawed. Add the nutmeg and season to taste.
To make the sauce, bring the cream and stock to a boil in another saucepan. Add two thirds of the beets to the cream and carefully puree the mixture. Return the puree to the saucepan and bring to a boil again and add the cornstarch, stirring. Bring it back to the boil and season to taste.
Drizzle the carp with lemon juice and season with salt and pepper. Heat the oil in a pan and cook the carp fillets for 6-8 mins each side.
Serve the sauce on warmed plates with the carp fillets and a dollop of spinach on top. Sprinkle them with the remaining beets and serve garnished with lemon and dill.