Plaice with lobster-dill sauce and spinach

Name: Plaice with lobster-dill sauce and spinach
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Onions; 2 Garlic cloves; 30 g Lobster Paste; 150 g Whipped cream; 150 ml White wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Stem(s) Dill; 400 g young leaf spinach; 2 TABLESPOONS Oil; 7-10 Tbsp grated nutmeg; 4 Plaice ready for cooking (approx. 300 g each); 2 TABLESPOONS Flour; 2-3 TABLESPOONS clarified butter; 1 Organic Lemon

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Onions
2 Garlic cloves
30 g Lobster Paste
150 g Whipped cream
150 ml White wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Stem(s) Dill
400 g young leaf spinach
2 TABLESPOONS Oil
7-10 Tbsp grated nutmeg
4 Plaice ready for cooking (approx. 300 g each)
2 TABLESPOONS Flour
2-3 TABLESPOONS clarified butter
1 Organic Lemon

Directions

1
Peel and finely dice the onions and garlic. Heat the lobster paste in a pot, fry 1 onion in it. Add cream, 100 ml water and white wine while stirring, simmer for about 5 minutes at low heat.
2
Season to taste with salt and pepper. Wash the dill, shake dry and chop the flags.
3
Clean, wash and drain the spinach. Heat the oil in a pot. Sauté 2 onions and garlic in it. Add the spinach and let it collapse. Season with salt, pepper and nutmeg. Keep warm.
4
Wash the plaice thoroughly and dab dry. Mix flour, 1 teaspoon salt and pepper. Turn the plaice in flour. Heat 1 tbsp. clarified butter in 2 frying pans, fry the plaice in portions on each side at medium heat for approx. 4 minutes.
5
Stir the dill into the sauce. Wash lemon with hot water, grate dry and cut into slices. Arrange spinach, plaice and sauce on a plate. Serve with baguette.