Frutti Di Mare with Crab Sauce Au Gratin

Put the fish stock, vermouth and heavy cream in a saucepan and boil by more than half. Mix with the crab butter and season with salt, pepper and cognac.

Cut sole and salmon into large pieces on the spot. Peel shrimp and remove the shells, scallops from the shell. Season fish and frutti di mare lightly with salt and steam briefly in a frying pan with a small amount of olive oil. Then pour off any juices that form into the sauce, cook the sauce some more. Keep the Frutti di Mare warm.

Sauté the shallot in a frying pan with butter, add the washed spinach and fall together, season with salt and pepper.

In soup plates, arrange the spinach in the center. Evenly distribute the Frutti di Mare around the spinach.

Mix the sauce with the whipped cream and pour over the Frutti di Mare. Grill under the broiler until au gratin and bring to the table on the spot.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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