Fish platter on leaf spinach
easy
40 mins
40 mins
Ingredients
- 200 g Wild rice mixture
- 7-10 Tbsp Salt
- 400 g Pike-perch fillet
- 400 g Salmon fillet
- 2 TABLESPOONS Lemon juice
- 8 raw shrimps (about 30 g each; without head; in shell)
- 1 kg leaf spinach
- 1 Onion
- 2 TABLESPOONS Butter
- 7-10 Tbsp Pepper
- 2 TABLESPOONS clarified butter
- 75 ml dry white wine
- 1 Bag of "low-fat" hollandaise sauce 1 % fat
- 3-5 Tbsp Whipped cream
- 7-10 Tbsp Lemon and dill
Directions
- 1
Prepare wild rice mixture in salt water according to package instructions. In the meantime, wash the fish fillets, dab dry and cut into 4 pieces. Sprinkle with lemon juice, season with salt and let stand. Peel prawns, except for the tail fin, and remove the intestines. Wash shrimps and pat dry. Clean and wash the spinach, drain well.
- 2
Peel and finely chop the onion. Melt 2 tablespoons of butter. Sauté diced onion in it. Add the spinach and let it collapse. Season with salt and pepper. Melt the clarified butter in a parallel pan. Fry the fish fillet and prawns for 5-7 minutes on a low heat, turning them over. Season with pepper. For the sauce, warm white wine and 175 ml water lukewarm. Stir in the sauce powder. Bring to the boil while stirring and cook at low heat for 1/2 minute.
- 3
Melt the clarified butter in a parallel pan. Fry the fish fillet and prawns for 5-7 minutes on a low heat, turning them over. Season with pepper. For the sauce, warm white wine and 175 ml water lukewarm. Stir in the sauce powder. Bring to the boil while stirring and cook at low heat for 1/2 minute. Refine with cream, season to taste. Serve garnished with lemon and dill
Nutrition Facts
690 kcal
44 g
28 g
61 g
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