For 4 people
For 4 people
Clean the spinach by washing it and removing the stems.
Boil water and blanch the spinach for one minute. Drain and squeeze out excess water.
Melt 30g of butter in a frying pan and add the chopped onion and garlic. Fry them without browning, then add the spinach. Season with parsley and chives.
To prepare the hazelnut tuiles, mix 50g of melted butter with flour, salt, and hazelnuts. Spread the mixture into small mounds on baking paper and bake them in the oven at 180°C for 10 minutes.
In a saucepan, combine the fish stock, white wine, and lemon juice. Reduce by half, then add the heavy cream. Soften the gelatin in water and add it to the sauce. Pour the sauce into a siphon and add a cartridge.
Cook the fish backs in a mixture of oil and 50g of butter, then season them.
To serve, place a little fondue on a plate, place the fish on top, add foam all around and place the tuile on top.
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