Summary

Ingredients

• 300 g rice, (wild rice)
• 750 g spinach leaves, frozen
• 4 large fish fillet (s), (pangasius)
• 250 g crab meat (crayfish meat)
• 5 shallot (s)
• 1 clove garlic
• 200 ml white wine, (Müller -Thurgau)
• 500 ml fish stock
• 150 ml cream, lightly whipped
• 3 sprigs dill
• 2 tablespoon butter
• salt and pepper
• Lemon juice
• nutmeg

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Instructions

1. Peel and finely chop the shallots. Sweat in a little fat, stirring occasionally, until lightly translucent. Set aside and let cool.
2. Halve the fish fillets lengthways and season with a little lemon juice, salt and pepper.
3. Cut 125 g crab meat very small and mix with 1-2 tablespoons of the cooled shallots. Salt and pepper lightly. Spread the mixture evenly over the fillets and roll them up tightly from the narrow side. Fix with wooden skewers.
4. Prepare the rice according to the instructions on the packet.
5. Heat half of the remaining shallots in the pan again, deglaze with the wine and fish stock and bring the sauce to a boil. Put the rolls in and cover and let simmer for 10-15 minutes over low heat.
6. Meanwhile, for the spinach, sweat the remaining shallots with a diced clove of garlic in a little fat. Add the spinach and a dash of water. Stir occasionally and season with salt, pepper and nutmeg.
7. Remove the rolls from the sauce and keep warm. Add the cream to the sauce and let the sauce simmer for 2-3 minutes. Put in the remaining crab meat and heat it up. Season again with salt and pepper.
8. Put the rice in portions in a slightly greased cup or a timbale and press firmly. Turn out onto the preheated plates. Place the rolls on a bed of spinach, add the crab meat and pour the sauce over everything. Garnish with the dill.