600g chopped gurnard
1 clove of garlic
Extra virgin olive oil
200g pulp tomato
200g fresh young spinach
25g of reggiano parmesan
Fish stock limited
Salt and pepper
Blanch the spinach in a pan with oil at low temperature for a few minutes.
Boil the potatoes in salted water, dip in a mill to obtain a smooth puree, add parsley and parmesan cheese and make a cake on which to lay the spinach.
In a pan pour oil, garlic, shallot, blanch the gurnard fillets on both sides and fade with wine, salt and pepper and finish with the remaining ingredients.
Remove the fish, sharpen the sauce and finally serve.