Summary

Ingredients

• 1 tablespoon olive oil
• 1 medium beetroot
• 40 g leeks
• 1 tomato (s)
• 1 tablespoon heavy cream
• 150 ml meat or vegetable broth
• 50 ml white wine
• Salt and pepper, from the mill
• Spinach :
• 20 g butter
• 3 tablespoon heavy cream
• 1 onion (s), finely chopped
• 1 clove garlic, finely chopped
• 250 g spinach leaves (cleaned, washed and spun)
• Nutmeg, grated
• Fish :
• 20 g butter
• 125 g fish fillet (s) (pikeperch fillet)
• 125 g fish (sea wolf, loup de mer)
• 8 scampi
• 1 tablespoon lemon juice
• Salt and pepper, from the mill

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Instructions

1. Other fish that are more firm in meat can be used for this recipe. It also goes well with fillets of sole, lotte (monkfish) or salmon
2. The beetroot sauce:
3. Peel the beetroot and cut into small cubes. Halve the leek, wash and cut into thin rings. Peel the tomato (scald with hot water), remove the seeds and cut into small pieces. Sauté the leek in 1 tablespoon of olive oil, add the beetroot and the tomato. Deglaze with 150 ml meat or vegetable stock and 50 ml white wine and let it boil until soft (depending on the size of the beetroot, this can take 20 minutes). Puree the whole thing in a blender and season with 1 tablespoon of cream, salt and pepper. It looks more like a liquid puree and that`s how it should be. If it`s too thick, just dilute it with a little broth.
4. The spinach:
5. Melt the butter in a high-walled pan and sauté the onions with the garlic until translucent. Put the raw spinach with 2 tablespoons of water in the pan and immediately put the lid on the pan and sauté the spinach briefly. Then turn the spinach over with two spoons and stir until it has collapsed completely. Add 3 tablespoons of cream, season with salt, pepper and nutmeg and simmer gently for another 5 minutes.
6. The fish:
7. Marinate the fish with lemon juice and salt and heat the butter in a pan. Fry the fish and scampis lightly on each side for approx. 2 - 3 minutes. Since the whole thing shouldn`t be too hot, it is almost a “steaming”.
8. So and now do the whole thing. First the beetroot sauce on the plate, then the spinach in the middle and the fish on top of the spinach.
9. White bread or long grain rice goes well with it.