Pike Perch Fillet in White Wine Orange Sauce

For the pike-perch fillet, clean the spinach if necessary, wash briefly and place in a large saucepan dripping wet. Pour boiling water over it, let it steep for 5 minutes and drain it in a sieve.

Wash the orange, thinly grate half of the peel, cut zest from the other half for decoration. Grate the Parmesan cheese and cut shavings. Peel the garlic and shallot, chop finely. Prepare everything.

Rinse the fish fillets and pat dry, remove any remaining bones. Dust with flour. Heat 1 tablespoon of butter in a hot pan and fry the fish fillets briefly on both sides so that they do not take on color.

Remove, wrap in aluminum foil and keep warm in the oven at 80 degrees. Deglaze the pan with Noilly Prat and white wine, add the orange marmalade, orange juice and orange zest, mix well.

Add fish stock and reduce to desired amount. Season with salt and pepper, thicken with butter if necessary. Melt 1 tablespoon of butter in a frying pan. Sauté the garlic and shallots, add spinach and heat.

Season with salt, pepper and nutmeg, leaving as little liquid as possible. Finally, fold in the Parmesan cheese. Arrange the sauce on a plate, place the pike-perch fillet on top and garnish with orange zest.

Place the spinach next to it and decorate with Parmesan. Enjoy your meal.

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