| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 21g | 7g | 10g |
| sugars | fibre | protein | salt |
| 2g | 3g | 32g | 0.75g |
Why I Love Swiss Saibling on Spinach Leaves
There’s something special about trying a dish from another culture, and that’s exactly why I fell in love with Saibling on Spinach Leaves. This simple, yet flavorful Swiss recipe caught my attention while I was exploring new and exciting ways to prepare fish. Being a lover of all things seafood, this recipe was a delightful detour from the New England seafood staples I usually deal with.
Drawing Inspiration
I’ve always found inspiration in the work of seasoned chefs and their unique takes on different dishes. In this case, the credit goes to Frédy Girardet, a Swiss chef known for his creative flair in the kitchen. His passion for showcasing the natural flavors of high-quality ingredients resonates deeply with me and led me to develop this wonderful recipe that surely adds a Swiss touch to my culinary collection.
A Mix of Combination Flaunts
This recipe is as adaptable as it is delicious. Perfectly pan-seared Saibling rests atop a bed of tender spinach, offering a balance that few dishes do. It’s familiar yet somewhat new, not unlike the delicate dance between Portland’s illustrious clam chowder and the ever-popular lobster roll. The Saibling and spinach have a synergy that, akin to classic “surf and turf”, works their wonders in your mouth with every bite.
This hearty dish goes well with a light yet savory soup. I would recommend a simple French onion soup that complements, rather than overpowers, the overall meal.
Extraordinary Meals, Ordinary Ingredients
The best part about Saibling on Spinach Leaves (apart from its divine taste, of course) is the fact that you can whip it up using just a few ordinary ingredients. From fresh spinach and Saibling fillets to a couple of pantry staples, creating this recipe doesn’t require a gourmet grocery pop-in. Yet the result is so spectacularly gourmet that you can fool anyone into thinking you’ve spent the whole day in the kitchen!
For me, this recipe combines my New England roots, commitment to using fresh, high-quality ingredients, and my continuous culinary exploration. I hope you enjoy preparing and eating this delightful Swiss dish as much as I do.
What You’ll Need
- 6 Saibling fillets (approximately 6 ounces each)
- 2 tbsp olive oil
- Salt & pepper to taste
- 2 lbs fresh spinach leaves
- 2 garlic cloves, crushed
- 1 tbsp butter
- 1 cup dry white wine
- 1 lemon, juiced
- 6 tbsp heavy cream
- 1/2 cup grated Parmesan cheese
Method
Step One
Start by heating the olive oil in a large frying pan over medium heat. Season the Saibling fillets with salt and pepper on both sides and place them in the pan. Cook for about 4 minutes on each side. Once they’re golden and opaque, remove from the pan and set them aside.
Step Two
Next, in the same pan, add the crushed garlic and let it sauté for a minute, remember to stir it regularly so it doesn’t burn. Then add the fresh spinach leaves and cook until they wilt, which should take about 3-4 minutes.
Step Three
After that, remove the spinach and garlic from the pan and set them aside. Add butter to the pan and let it melt, then pour in the dry white wine and lemon juice. Simmer this mixture, scraping up any browned bits from the bottom of the pan.
Step Four
Bring the wine mixture to a boil, then reduce the heat and let it simmer until the volume is reduced by about half. Now add in heavy cream and stir well until the sauce is smooth and creamy.
Step Five
Return the Saibling fillets to the pan and spoon the creamy sauce over them. Sprinkle the fillets with the grated Parmesan cheese and place the pan under the broiler for about 2 minutes, or until the cheese is bubbly and lightly browned.
Step Six
Remove the pan from the broiler. Serve the Saibling fillets on a bed of the sautéed spinach and garlic, spooning extra sauce from the pan over the top. Enjoy your Saibling on Spinach Leaves while they are warm.
