Redfish fillet on leaf spinach with horseradish sauce
easy
35 mins
35 mins
Ingredients
- 1 Tomato (about 80 g)
- 200 g fresh leaf spinach
- 1 (30 g) Shallot
- 40 g Wholemeal rice
- 7-10 Tbsp Salt
- 120 g Redfish fillet
- 5 tablespoons (10 ml each) dry white wine
- 1 Bay leaf
- 7-10 Tbsp ground white pepper
- 1 tsp (5 g) Butter or margarine
- 1 tsp (5 g) Flour
- 2 tablespoons (20 g each) skimmed yoghurt
- 1 tsp (5 g) Lemon juice
- 2 TABLESPOONS Instant vegetable stock
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp coloured ground pepper
Directions
- 1
Clean and wash the tomato and remove the stalk. Blanch in boiling water for about 1 minute. Remove with a skimmer and cool in ice water. Peel the tomato skin. Cut tomato crosswise in half, remove seeds and dice flesh.
- 2
Clean and wash the spinach and let it drain on a sieve. Peel the shallot and cut into fine cubes. Cook rice in boiling salted water according to package instructions. Wash the fish and cut in half lengthwise.
- 3
Boil 300 ml of water and wine. Season with laurel, salt and pepper. Cook the fish in it for about 5 minutes. Melt fat in a pot, stir in flour and sweat for about 1 minute. Measure out 100 ml fish stock and stir it quickly into the roux with yoghurt.
- 4
Bring to the boil. Season to taste with salt, pepper and lemon juice. Meanwhile, bring the stock and diced shallots to the boil in a flat pot. Add spinach and diced tomatoes. Steam in closed pot for about 4 minutes.
- 5
Season to taste with salt, pepper and nutmeg. Arrange vegetables, fish, rice and sauce on a plate. Sprinkle with coloured pepper.
Nutrition Facts
410 kcal
43 g
10 g
33 g
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