Plaice fillets with creamed spinach

Name: Plaice fillets with creamed spinach
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Spinach; 7-10 Tbsp Salt; 1 Organic Lemon; 1 egg (size M); 1 (125 g) Becher Double cream; 7-10 Tbsp Pepper from the mill; 4 double plaice fillets without skin (approx. 120 g each)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Spinach
7-10 Tbsp Salt
1 Organic Lemon
1 egg (size M)
1 (125 g) Becher Double cream
7-10 Tbsp Pepper from the mill
4 double plaice fillets without skin (approx. 120 g each)

Directions

1
Wash spinach thoroughly, clean and spin dry. Blanch in plenty of boiling salted water for about 1 minute, remove and rinse with cold water. Drain the spinach, squeeze out well and chop finely.
2
Wash the lemon hot, grate dry and finely grate the peel. Mix half with spinach, egg and double cream. Season well with salt and pepper.
3
Spread the spinach in a large roaster (approx. 25 x 30 cm). Rinse fillets cold and dab dry. Place them side by side on the spinach and season with salt, pepper and 2-3 teaspoons lemon juice. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
4
manufacturer) cook for 15-20 minutes. Remove from the oven and sprinkle with the remaining lemon zest.