Pike Perch on Root Vegetables with Cream Spinach and Basmati Rice

For the pike perch, peel the carrots, parsley root and yellow beet and cut into 5 mm thick sticks. Divide the pike-perch fillet into four equal pieces and sprinkle with lemon juice.

Cook the root vegetables and spring onions in boiling water until al dente and rinse with cold water.

Season the pike-perch fillet with salt and pepper and brown in a pan in 2 tablespoons of Rama Culinesse vegetable cream. Remove the fish and keep warm. Add 1 tablespoon of Rama Culinesse Vegetable Cream to the pan juices, sauté the vegetables with the parsley sprigs and season to taste.

Squeeze the spinach a little, heat briefly with Knorr Vegetable Soup and Rama Cremefine, puree finely with a hand blender and season to taste. Season with salt, pepper and a pinch of nutmeg.

Briefly soak the basmati rice and steam with the lid closed.

Arrange the root vegetables decoratively in the center of the plate, place the pike-perch on top and pour creamed spinach around it. Serve the rice and the remaining spinach separately in bowls and place a dab of Rama Cremefine on the spinach.

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