Zander with spinach

Name: Zander with spinach
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 75 g Shallots; 2 TABLESPOONS Butter or margarine; 1/2 l Poultry broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Spinach; 100 g Whipped cream; 800 g Pike-perch fillet; 4 TABLESPOONS Flour; 3 TABLESPOONS Oil; 2 TABLESPOONS Lemon juice; 3 discs Toast; 40 g streaky smoked bacon; 7-10 Tbsp Lemon and balm

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
75 g Shallots
2 TABLESPOONS Butter or margarine
1/2 l Poultry broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Spinach
100 g Whipped cream
800 g Pike-perch fillet
4 TABLESPOONS Flour
3 TABLESPOONS Oil
2 TABLESPOONS Lemon juice
3 discs Toast
40 g streaky smoked bacon
7-10 Tbsp Lemon and balm

Directions

1
Peel, wash and chop the potatoes. Peel and finely chop the shallots. Fry in 1 tablespoon of hot fat. Add potatoes and stock. Season with salt and pepper. Cook for about 15 minutes.
2
In the meantime wash and sort the spinach. Blanch briefly in boiling salted water, then drain. Add to the potatoes 3 minutes before the end of the cooking time. Add cream as well. Shortly before serving, puree lightly with a chopping stick, season to taste again.
3
Wash the fish and cut into portions. Season with salt and pepper. Turn lightly in the flour. Fry in hot oil while turning for 6-8 minutes. Sprinkle with lemon juice. Cut toast and bacon into small cubes.
4
Fry until crisp in the remaining hot fat. Serve everything garnished with lemon and lemon balm.