Summary

Ingredients

• 300 g spinach leaves
• 80 g shallot (s)
• 2 tomato (s)
• 1 tablespoon butter
• salt and pepper
• 4 fish fillet (s) (pikeperch), 160 g each
• 2 tablespoon flour
• 2 tablespoons oil
• 150 g mozzarella
• 1 lime (s) for the sauce
• 100 ml butter, liquid
• 2 egg yolks
• 1 tablespoon vinegar (white wine vinegar)
• Cayenne pepper
• 2 tablespoon pine nuts, roasted

Print Recipe Pin Recipe

Instructions

1. Wash the spinach and pluck it bite-sized. Dice the shallots and tomatoes. Heat the butter and sweat the shallots in it. Add the spinach, tomatoes and pine nuts. Season with salt and pepper. Put the vegetables in a baking dish.
2. Salt the pikeperch, turn in flour and fry in oil for 3 minutes on each side. Dice the mozzarella. Place the pikeperch on the spinach and sprinkle the mozzarella cubes on top.
3. Peel the lime zest in thin strips, then squeeze out the lime. Melt the butter at low temperature. In a water bath, beat the egg yolks with vinegar and lime juice while warm. Add the butter drop by drop and then slowly add in a thin stream, stirring constantly. Season the foam sauce with the grated lime zest, salt and cayenne pepper, pour over the fish in the casserole dish and grill everything in the oven at 200 ° C for 10-15 minutes.
4. Serve with rice.