Plaice Fillet Toasts

Rinse cooled plaice fillets, dry with kitchen paper, season with salt and pepper. Pour flour into a deep plate, turn plaice fillets in it to the other side. Heat butter in a coated frying pan, roast plaice fillets on each side for 3 min over medium heat, then keep warm.

Rinse spinach, remove damaged leaves and thick stems. Shake off water well. Rinse dill, shake off water, pluck small dill sprigs from stems. Mix crème fraîche with 2 tsp. juice of one lemon, salt and pepper. Toast slices of toast until light brown, divide into 4 pieces each and spread evenly on a heated serving platter. 3.

Spread spinach leaves evenly on each piece of toast, then 1 piece of plaice fillet, dill sprigs, 1 dollop of crème fraîche on each piece. Top each with 1 rinsed, drained crab and serve the bites drizzled with the remaining juice of a lemon.

my family and me, 4/95

Our tip: Use young, tender spinach from the farmers’ market!

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