Saturday Beefcake: Stuffing It

Spinach: according to Diana Shaw, "The best spinach is dark green, with firm, unblemished leaves" with an on going peak season. Elisa Celli of The Pasta Diet fame uses it to stuff. Here is her recipe for:

Fish Fillets Stuffed with Spinach

Red Snapper, Striped Bass, Sole or Flounder fillets, 4 at about 100 grams each
Fresh spinach, cooked and chopped, about 200 grams
Ricotta, part skim if possible, c. 100 grams
Nutmeg, grated, just a pinch
Fresh Italian Parsley Leaves, chopped, about 50 grams
Dry White Wine, small glassful
Lemon Juice, 1/2 lemon

(oven @ 350F)

1. Spread the fillets out flat and separate each at the center seam to make two narrow fillets from each
2. Mix the spinach, cheese and nutmeg in a small bowl.
3. Place a spoonful if the mixture in the center of each fish strip. Fold one end of the fillet over the filling and then the other over the that, making a three fold package. Fasten each package with a wooden toothpick, or small skewer.
4. Put the rolls in a baking dish in a single layer. Sprinkle parsley over the rolls.
5. Mix the wine and lemon juice together, spoon it evenly over the rolls.
6. Bake for ten minutes, use the juice from the pan to moisten them.

Okay, so, it isn't exactly a stuffing. It's very much more a filling. Semantics, perhaps. This dish serves four. Therefore, in addition to you, dear reader, three young men (photos pilfered from Blue+65) are featured in honour of the stuffing and the filling. Our guests seem to be firm and unblemished like the best fresh spinach, stuffing and/or filling that which adorns the unblemished firmness very well.