Summary

Ingredients

• 2 plaice fillet (s), ready to cook, skinless, approx. 150 g each
• 3 large potatoes, floury cooking
• 4 tablespoon, heaped clarified butter
• 1 egg (s)
• Salt and pepper from the mill
• 200 g spinach leaves, fresh, alternatively frozen
• 2 shallot (s), finely chopped
• 2 cloves garlic, fresh, finely chopped
• 2 tablespoon vegetable oil, neutral vegetable oil (rapeseed oil or sunflower oil)
• 1 tablespoon, heaped butter
• 1 pinch cayenne pepper
• 1 pinch (s) nutmeg, freshly grated
• 1 lemon (s), organic, which the grated zest
• 50 ml white wine, dry
• some flour

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Instructions

1. We have to put some effort into the new scales of the fillet. The floury potatoes are cut very thinly with a slicer. Now cut out a € 1 piece of circles with a cookie cutter the same size. I don`t have a cookie cutter this size, so I improvised with a metal screw cap. There is always something in the right size. Then I put the potato slices in my steamer and steam them for 10 to 12 minutes. Then let it cool down and never rinse. We need the slightly slimy consistency on the surface (starch) for adhesion.
2. As soon as the potato slices are in stock, lightly salt and pepper the plaice fillets from the mill on both sides. Then flour one side and place the fillets on the floured side. Open the egg in a cup and lightly brush the top of the clods with the pastry brush. Now overlap the potato slices from the tail end to the head end of the clod without any gaps and press down a little.
3. Now the spinach is prepared. If only frozen food is available during the season, it must be carefully thawed in advance at room temperature or in the defrosting level of the microwave. The shallots and garlic are cleaned and cut into fine cubes.
4. Put the oil and butter in a large pan and bring to 3/4 heat. Then let the shallot and garlic cubes become translucent in 1 to 2 minutes. Add the fresh spinach and just let it collapse while turning several times. Just let the thawed spinach take the heat off. Add the cayenne pepper, lemon zest and nutmeg and briefly bring to full heat. Deglaze with the wine, toss and set aside. Finally, season with salt and pepper from the mill.
5. For the fish, heat the clarified butter to 3/4 and place the fish with the potato side in the pan. Fry on this side for 5 to 8 minutes, depending on the stove. As soon as the potatoes are golden brown and crispy, turn the fillet and fry on the floured side for just 30 seconds.
6. Now arrange the spinach on preheated plates and place the plaice fillet on top or on top with the newly scaly side facing up.