Ingredients for 4 people
2 sea bream, about 800 g each.
Salt – pepper
A bit of oil and a bit of finely chopped parsley
For the spinach puree
400 g of cleaned fresh or frozen spinach
1 tablespoon of butter
2 tablespoons of cream
2 tablespoons of dill, finely chopped
60 g of Roquefort mashed with fork.
For the carrot puree
300 g peeled carrots
1 tablespoon of butter
3 tablespoons of cream
3 tablespoons of grated kefalotiri cheese.
2 zucchinis and a bit of finely chopped parsley