Spectacled Steinbeißer
very easy
50 mins
50 mins
Ingredients
- 800 g baby potatoes
- 7-10 Tbsp salt, pepper
- 4 piece(s) Filet of loach (à ca 180 g)
- 4 discs Bacon (breakfast bacon)
- 500 g young leaf spinach
- 1 Onion
- 4 TABLESPOONS Olive oil
- 2 TABLESPOONS Butter
- 2 TABLESPOONS flaked almonds
- 350 ml white ground sauce
- 100 g Shallots
- 100 g Celery
- 100 g Fennel
- 50 g Mushrooms
- 3 twigs lemon thyme
- 100 g Butter
- 20 g Flour
- 600 ml Poultry stock
- 500 g Whipped cream
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp salt, white pepper
Directions
- 1
For the basic white sauce, clean, wash and coarsely chop the shallots and vegetables. Wash and chop the thyme. Melt butter in a large pot. Sweat shallots, vegetables and thyme in it while stirring.
- 2
Dust with flour and briefly sauté lightly. Deglaze with chicken stock and reduce by half for about 30 minutes. Add cream and bring to the boil. Season to taste with salt, pepper and lemon juice. Puree with a hand blender, then pass through a fine sieve.
- 3
Season again with salt, pepper and lemon juice. Let the sauce cool down and freeze it in portions (e.g. in 250 ml portions).
- 4
Peel and wash the potatoes and cook them in boiling salted water for 12-15 minutes. Rinse fish pieces cold and dab dry. Wrap each piece with a slice of bacon.
- 5
Sort the spinach, wash and drain. Peel and finely chop the onion. Fry in 2 tablespoons of hot oil until translucent. Add the spinach and let it collapse. Add basic sauce and let it boil down a little.
- 6
Season to taste with salt and pepper.
- 7
Heat 2 tablespoons of oil in a frying pan, fry the fish pieces in it over medium heat while turning for 8-10 minutes. Season with pepper.
- 8
Drain the potatoes and let them drip off. Heat butter in a pan. Fry the potatoes and almonds until golden brown. Arrange everything.
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