Pikeperch on Quinoa with Spinach Leaves and Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pikeperch fillet (s)
- 400 g spinach
- 200 g quinoa
- 1 ½ liter vegetable stock
- 2 tablespoon mustard, medium hot
- 2 small onions
- 2 egg yolks
- 2 tablespoon crème fraîche
- 1 lemon (s)
- 1 dash cream
- some butter
- 0.5 ½ bunch dill
- Salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Prepare 1.5 l vegetable stock and bring to the boil. Wash the quinoa with hot water and add to 1 liter of vegetable stock. Simmer for 15-20 minutes. Then drain and keep warm.
- Squeeze the lemon. Drizzle the fish with lemon juice and let it steep for 10 minutes.
- Blanch the spinach, then chop it roughly. Peel and finely chop an onion and sauté in butter in a pan. Add the spinach and heat. Fold in the crème fraîche, season with pepper, salt and nutmeg, then keep warm until serving.
- Cut the dill very finely. Peel off the second onion and also chop very finely.
- Heat the butter in a saucepan, sweat the onion in it and deglaze with the remaining vegetable stock, then bring to the boil and carefully stir in the mustard with a whisk. Add the cream and dill, then reduce the heat. Immediately before serving, stir in egg yolks over low heat, season with salt and pepper if necessary and serve.
- Finally fry the pikeperch in a pan in butter for 2 - 3 minutes on each side, lightly pepper and salt and serve immediately.
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