Steamed plaice fillets on spinach
easy
45 mins
45 mins
Ingredients
- 1 kg Spinach
- 1 Onion
- 2 TABLESPOONS Butter or margarine
- 150 g Deep-sea crab meat
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 Plaice fillets (approx. 150 g each)
- 1 glass (400 ml) Fish stock
- 1/8 l dry white wine (e.g. Riesling)
- 2-3 discs of 1 untreated lemon
- 150 g Whipped cream
- 3-4 Tbsp sauce thickener
- 2 Egg Yolk
- 1 TABLESPOON Lemon juice
Directions
- 1
Wash, sort and drain the spinach. Peel and finely chop the onion. Heat the fat in a pot and fry the onions until transparent. Add 1/8 litre water, bring to the boil and let the spinach collapse in it. Add crabs to the spinach, heat briefly and season with salt and pepper.
- 2
Wash the plaice fillets and cut them in half lengthwise. Heat fish stock, white wine, some salt and lemon slices in a pot. Fold the fish fillets over and let them simmer for about 5 minutes. Remove from the stock and keep warm. Remove lemon slices. Add 100 g cream and bring the stock to the boil. Add sauce thickener and bring to the boil again while stirring. Mix the remaining cream and egg yolk and stir into the sauce (do not let it boil any more). Season to taste with salt, pepper and lemon juice.
- 3
Add 100 g cream and bring the stock to the boil. Add sauce thickener and bring to the boil again while stirring. Mix the remaining cream and egg yolk and stir into the sauce (do not let it boil any more). Season to taste with salt, pepper and lemon juice. Arrange fish fillets, spinach with crabs and sauce on plates. Boiled potatoes taste good with it
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