Fish fillet with ginger crust with cream spinach and basmati rice

Name: Fish fillet with ginger crust with cream spinach and basmati rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 5 discs Toast; 30 g Ginger Tuber; 1 Egg yolk (size M); 7-10 Tbsp Juice of 1 lemon; 750 g Cod fillet; 200 g Basmati Rice; 1 Onion; 3 TABLESPOONS Sunflower oil; 600 g deep-frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 g Whipped cream; 7-10 Tbsp coarse pepper and sweet paprika; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

5 discs Toast
30 g Ginger Tuber
1 Egg yolk (size M)
7-10 Tbsp Juice of 1 lemon
750 g Cod fillet
200 g Basmati Rice
1 Onion
3 TABLESPOONS Sunflower oil
600 g deep-frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 g Whipped cream
7-10 Tbsp coarse pepper and sweet paprika
7-10 Tbsp Grease

Directions

1
Remove the crusts from the toast and grate finely between both palms. Peel ginger and chop finely. Mix egg yolk, toast bread crumbs, ginger and lemon juice.
2
Wash the fish, dab dry and cut into 4 equal pieces. Prepare rice in boiling salted water according to package instructions. Peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan.
3
Sauté onion in it, add deep-frozen spinach and 2-3 tablespoons of water. Cook on low heat for 16-18 minutes. Season to taste with salt, pepper and nutmeg. Stir in cream.
4
Heat 2 tablespoons of oil in an ovenproof pan, fry the fish fillets in it until they are hot. Spread the crust evenly on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 5 minutes.
5
Drain the rice. Grease 4 timbal moulds (alternatively cups). Fill the rice into the moulds and press down gently. Turn the rice out onto plates and arrange with the spinach leaves and the fish fillet.
6
Sprinkle with coarse pepper and paprika powder.