Fish fillet on leaf spinach

Name: Fish fillet on leaf spinach
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 45 g wholemeal rice, salt; 200 g leaf spinach; 1 small onion; 1/2 TEASPOON Vegetable broth; 3-4 Tsp Lemon juice; 150 g Fish fillet; 1/2 tsp (3 g) Oil; 7-10 Tbsp white pepper, nutmeg; 1 TEASPOON sauce thickener; 1 tablespoon (10 g) fl. sour cream

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

45 g wholemeal rice, salt
200 g leaf spinach
1 small onion
1/2 TEASPOON Vegetable broth
3-4 Tsp Lemon juice
150 g Fish fillet
1/2 tsp (3 g) Oil
7-10 Tbsp white pepper, nutmeg
1 TEASPOON sauce thickener
1 tablespoon (10 g) fl. sour cream

Directions

1
Cover the rice in 1/8 l boiling salted water and let it swell at low heat for about 20 minutes
2
Clean and wash the spinach. Peel and finely dice the onion
3
Boil up approx. 1/8 l water, stock and lemon juice. Wash the fish, cover and cook for 6-7 minutes
4
Fry the onion in hot oil. Add the spinach and stew covered for about 5 minutes. Season to taste with salt, pepper and nutmeg
5
Lift out the fish and keep it warm. Boil up the stock and let it boil down for about 3 minutes. Bind the stock slightly and stir in the cream. Season sauce with salt and pepper. Drain the rice. Arrange everything
6
When poaching or simmering you can do without any fat at all. Add a little acid (e.g. lemon juice or vinegar) to the stock, then you don't have to acidify the fish before