Pike-Perch Fillet on Spinach
with Ribbon Noodles
Ingredients (for 4 Portions)
- 4 zander fillets
- flour
- salt, pepper
- 2 tbsp rapeseed oil
- 1 untreated lemon
- 20 g butter
- 500 g spinach (fresh or finely frozen leaf spinach)
- 2 shallots
- 1 clove of garlic
- 2 cm fresh ginger root
- rose paprika
- nutmeg
- 1 packet of wide ribbon noodles
- butter for the noodles
Preparation
- If finely frozen spinach: defrost before cooking and squeeze out excess water.
- Fresh spinach: blanch, rinse with cold water and chop coarsely.
- Put a pan of salted water on to boil for pasta.
- Cut the lemon into slices.
Preparation
Heat 1 tbsp rapeseed oil in a pan. Finely chop the shallots, garlic and ginger and sauté in the oil. Add the spinach, season with salt and sauté for 15 minutes. Flavour with rose paprika and freshly grated nutmeg.
Heat a mixture of 1 tbsp rapeseed oil and the butter in a pan. Salt, pepper and lightly flour the pike-perch fillets. Fry in the pan on both sides until crispy, adding the lemon slices to the pan.
Cook the tagliatelle until al dente, drain and toss in hot butter. Grate a little nutmeg over it.
Serve the fish on a bed of spinach with the tagliatelle.