Creamy Spinach Sauce for Fish

Prepare all the ingredients for the cream sauce with spinach and cream. Spinach can be either fresh or frozen. Before adding it to the cream, it is better to thaw and squeeze the second one, as there may be quite a lot of water. The fat content of the cream I used is 30%. You can use a lower percentage if desired.

Peel and finely chop the onion. Crush the garlic cloves with a press or chop with a knife. If you want to get a smooth consistency sauce, then in the end you will need to use an immersion blender. In this case, the chopping of the onion does not matter - everything will still be crushed.

In a skillet, heat olive oil over medium heat and sauté the onion until translucent. Add minced garlic towards the end and sauté for another minute. You can substitute olive oil with vegetable or butter if desired.

Rinse and dry the spinach with paper towels. If the spinach leaves have thick stems, make sure to remove them as they will be fibrous in the sauce.

Finely chop the spinach leaves. If you have baby spinach leaves, you don't have to worry about any sand or debris. It only takes a couple of minutes to rinse and chop.

Add cream to the skillet. The higher the fat content of the cream, the thicker the sauce will become and it will reduce quickly. If you are using low-fat cream (10% fat), it's better to add a little bit of flour to thicken the sauce. For example, half a teaspoon should be enough.

Once the cream sauce starts to boil, add the chopped spinach or a few cubes of frozen spinach.

Boil the sauce for a couple of minutes over medium heat. At the end, add a little salt, black pepper (or a mix of peppers), and a couple of pinches of nutmeg. Mix everything and taste. If you want to lighten the creamy sauce, you can add a little lemon juice. I have less than a teaspoon. Fish loves lemon, so a little juice won't hurt. But an excessive amount can curdle your sauce. The fattier and higher quality the cream, the less chance of curdling.

Transfer the spinach and cream sauce to a convenient container for blending and use an immersion blender. In half a minute or even less, you will have a thick, smooth sauce of beautiful emerald color.

The spinach and cream sauce for fish is ready. I also like the coarse texture (not blending the sauce), but then the color is just creamy. If I can add chanterelles to this sauce for chicken, I like to add slightly sautéed cherry tomato halves for fish, especially red fish. Of course, it will take a couple of minutes of your time, but the result is impressive and delicious. By the way, this sauce freezes pretty well (with 30% fat cream, for sure). But it's better if it's smooth (blended). There are hardly any changes after thawing, and the taste doesn't suffer. Enjoy your meal!