Pike perch in white wine butter

Name: Pike perch in white wine butter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Shallots or small onions; 1 Garlic clove; 750 g Pike-perch fillet (with skin); 1-2 TABLESPOONS Lemon juice; 125-150 g cold butter; 3 TABLESPOONS Oil; 450 g Frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 TABLESPOONS Flour; 4-6 Stem(s) Thyme; 150 g cherry tomatoes; 100 ml dry white wine; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Organic Lemon

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Shallots or small onions
1 Garlic clove
750 g Pike-perch fillet (with skin)
1-2 TABLESPOONS Lemon juice
125-150 g cold butter
3 TABLESPOONS Oil
450 g Frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 TABLESPOONS Flour
4-6 Stem(s) Thyme
150 g cherry tomatoes
100 ml dry white wine
2 TABLESPOONS White wine vinegar
7-10 Tbsp Organic Lemon

Directions

1
Peel shallots and garlic and dice finely. Wash the fish, dab dry and cut into 4 pieces. Cut the skin 2x with a sharp knife. Sprinkle fish with lemon juice. Dice butter and chill again
2
Heat 1 tablespoon of oil in a pot. Sauté the garlic and half the shallots in it until translucent. Add spinach unfrozen and about 100 ml water. Cover and steam over low heat for about 15 minutes.
3
Season fish with salt and pepper, turn in flour, tap. Fry in 2 tablespoons of hot oil in a large coated pan for 3-4 minutes on each side. Wash the thyme and tomatoes, fry briefly
4
Boil up the rest of the shallots, wine, vinegar, a little salt and pepper. Reduce for about 2 minutes until only the bottom of the pot is covered. Gradually stir in butter over low heat (do not boil, remove the pot from the heat more often). Season sauce with salt and pepper. Season spinach with salt, pepper and nutmeg. Arrange everything, garnish with lemon. A wild rice mixture goes well with it
5
Drink: cool white wine