Fish plate with leaf spinach

Name: Fish plate with leaf spinach
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 raw peeled shrimps (fresh or frozen; approx. 200 g); 300 g Pike-perch and salmon fillet (without skin); 2 TABLESPOONS Lemon juice; 1 medium onion; 3 TABLESPOONS + 60 g cold butter; 600 g Frozen leaf spinach; 7-10 Tbsp salt, pepper; 1 Bag "Preparation for Sauce Hollandaise"; 7-10 Tbsp (for 125 g butter); 100 g Whipped cream; 5-6 Tbsp Noilly Prat or white wine (French wine aperitif); 7-10 Tbsp untreated lemon and dill; 7-10 Tbsp to garnish

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 raw peeled shrimps (fresh or frozen; approx. 200 g)
300 g Pike-perch and salmon fillet (without skin)
2 TABLESPOONS Lemon juice
1 medium onion
3 TABLESPOONS + 60 g cold butter
600 g Frozen leaf spinach
7-10 Tbsp salt, pepper
1 Bag "Preparation for Sauce Hollandaise"
7-10 Tbsp (for 125 g butter)
100 g Whipped cream
5-6 Tbsp Noilly Prat or white wine (French wine aperitif)
7-10 Tbsp untreated lemon and dill
7-10 Tbsp to garnish

Directions

1
If necessary, defrost the shrimps, wash and pat dry. Wash fish fillets, dab dry. Cut into 4 pieces each. Sprinkle with lemon juice, let it stand for a while
2
Peel and finely chop the onion. Fry in 1 tbsp. hot butter. Add the frozen spinach and some water, cover and cook over a low heat for about 15 minutes. Season with salt and pepper
3
Heat 2 tablespoons of butter in a large frying pan. Dab the fish dry and fry on each side for 3-4 minutes, prawns for about 2 minutes. Seasoning
4
Heat 100 ml of water in a pot. Stir in sauce powder and bring to the boil briefly. Add cream and Noilly Prat, bring to the boil again. Remove from the heat and beat butter in pieces. Season to taste. Arrange everything and garnish. Serve with a wild rice mixture
5
Drink: cool white wine