Fish Fillet on Spinach Leaves

1. swell long-grain rice in a good eighth of a liter of boiling hot salted water with the lid closed at a low temperature for about 20 minutes.

2. clean and rinse spinach. Remove the skin from the onion and dice finely. 3.

Boil about one eighth of a liter of water, clear soup and juice of one lemon. Rinse fish and cook in it for 6-7 minutes with the lid closed.

Sauté onion in hot oil. Add spinach and cook for about 5 minutes with the lid closed. Season to taste with salt, pepper and a pinch of nutmeg.

Remove fish and keep warm. Bring the stock to the boil and cook for about 3 minutes. Slightly thicken stock and add whipped cream.

Season sauce with salt and freshly ground pepper. Drain long grain rice. Serve everything.

Extra Tip:

When poaching or simmering, you can do without any fat at all. Add a little acid (e.g. juice of a lemon or vinegar) to the broth, then you don’t have to acidify the fish beforehand.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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