Italian cutlets from pink salmon and sea bass with spinach

We wash the fish fillets, dry them with a paper towel.

Fry the spinach in butter with onions.

Using a blender, we turn these components into minced meat.

Then carefully add whipped egg white, mustard and chopped thyme into it.

Thoroughly knead the minced meat and sculpt cutlets from it.

Fry in a pan with heated vegetable oil on both sides.

Sprinkle the cutlets with dry white wine, fill them with fish broth and send them to an oven preheated to 180 ° C for 10 minutes.

Pink salmon and sea bass cutlets with spinach are ready.

Enjoy your meal!