Make a court bouillon with water, white wine, thinly sliced onion, 2-3 slices of lemon, 3 peppercorns and salt. Let it cool in its broth.
Clean, wash and cook the spinach and then, after having squeezed it well, chop it finely. Mince the onion finely. Heat the butter in a saucepan. Add the onion and cook till brown. In the meantime, drain the fish, bone it, cut the flesh in small pieces and add to the onion. Add the spinach, mix well and cook over a very low heat for a few minutes. Pour the mixture into a bowl and let cool. After it has cooled, mix in the egg and a pinch of salt and pepper to get a smooth mixture. Keep the stuffing in a cool place until, needed.
This stuffing is best for ravioli. A suitable condiment would be a very light and fluid fish sauce. |
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