Lengfish fillet with spinach and mashed potatoes

Name: Lengfish fillet with spinach and mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Lengfish fillet; 3 untreated lemons; 500 g leaf spinach; 7-10 Tbsp Salt; 1/4 l Milk; 1 Bag of mashed potatoes (3 portions); 10 g Butter; 1 tsp (8 g) grated horseradish (from the jar); 7-10 Tbsp Cayenne pepper; 2 tablespoons (10 g) Oil; 2 tablespoons (15 g each) Flour; 7-10 Tbsp Pepper; 7-10 Tbsp Dill

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Lengfish fillet
3 untreated lemons
500 g leaf spinach
7-10 Tbsp Salt
1/4 l Milk
1 Bag of mashed potatoes (3 portions)
10 g Butter
1 tsp (8 g) grated horseradish (from the jar)
7-10 Tbsp Cayenne pepper
2 tablespoons (10 g) Oil
2 tablespoons (15 g each) Flour
7-10 Tbsp Pepper
7-10 Tbsp Dill

Directions

1
Wash the fish fillet, dab dry and cut into portion pieces. Sprinkle with the juice of 1 lemon and let it stand for a while. Clean, wash and sort the spinach. Blanch in little boiling salted water for 1-2 minutes and let drain.
2
Bring 1/4 litre of water and milk to the boil and stir in the puree powder. Let stand for 1 minute, add butter and stir again. Season to taste with horseradish, salt and some cayenne pepper. Stir in spinach and keep warm.
3
Heat the oil in a frying pan. Dab fish fillets a little bit, season with salt, turn them in the flour and fry them on each side for 5-6 minutes until golden brown. Season with pepper. Wash remaining lemons and cut into thin slices.
4
Arrange the fish fillets on the lemon slices and serve with the spinach mashed potatoes. Sprinkle with some cayenne pepper and garnish with dill.