- 1 sachet Fish Substitute
- 100g frozen spinach
- 1 sprig parsley
- 5ml grape seed oil
- 25ml Dalia
- 1 tomato for decoration.
- Cook the spinach in a little salted water. Drain and then blend. Reconstitute the fish substitute by adding 80ml water and the spinach. Let sit for 10 minutes.
- Make the quenelles with two tbsp and poach them in the Dalia. Drain.
- Blanch the parsley and mix with a little water and the grape seed oil. Serve the quenelles with the parsley sauce and garnish with a thin slice of tomato.