1 kg fillet of zander
200 g spinach
300 g cream
2 egg whites
lovage, salt, pepper, 1/2 tsp turmeric
Tenderloin is divided into two portions, each separately mixed with finely grated lemon peel. Grind separately. To each part is added 150 g of cream and 1 white and mix everything, half fish mince turns yellow with turmeric, and the rest is left white. Colored half spread on Greased aluminum foil and cover with scalded and chopped spinach, mixed with spices. Cover with the other half, as the roll and put in a pan with a little water to bake in a moderate oven until ready.