Boat from Fish Fillet

Boat from Fish Fillet

ingredients:
6-8 fish fillets; flounder,
hake, sea bass, or fish of your choice
1 teaspoon (tsp) salt
Other Ingredients:

100 grs. Leaves clean and raw spinach
1 cup plain yogurt (200 ml)
½ cup of cow's milk
1 teaspoon (tsp) grated fresh ginger
1 tablespoon (coffee) salt
1 spoon (soup) or to taste capers or cadamomo
2 spoons (soup) shallow cream cheese
2 spoons (soup) shallow breadcrumbs
1 pinch or pepper sauce

How to Prepare:
Season the fish with salt only. Book.
Blend the spinach leaves, yogurt, curd, milk pepper to ginger, salt.
In a nonstick pan over medium heat bring the mixture to a blender, until it boils. Allow to cool.
Cut several square of foil or waxed paper, according to the number of files.
Put the files on sheets of aluminum foil, cover with the sauce aside, distribute some capers, sprinkle on top with breadcrumbs.
Close to cook well papillotes.
If not use capers substitute a cardamom pod, or seed them.
If you put in hot water you can get the seeds.
Baking fish occurs almost without losing moisture and flavor.
Make several boats, if the files are too thin, place two in each boat.
Lead to hot oven 180 º C for a maximum of 15 'minutes.
Put two plates a background and the other shallow.
To serve hot.
Each person opens his boat and goes to another shallow dish.
Serve with rice Greek (with vegetables)

Accompanies heart of palm salad in drained and rinsed canned, cut into slices with tomato slices, onions, black olives and large.
If you want you can serve with whole boiled potatoes with olive oil and parsley, or with marble potatoes, carrot cross cut, and bouquets of broccoli or cauliflower.
Note:
Never put garlic in the fish, who takes away the taste of him.
Never use lemon to flavor the fish that dehydrates.
Lemon is placed before serving after the fish stew.