Sheer plaice newly scaled – from Fiefhusen

Ingredients for 2 servings:

• 2 plaice fillets, ready to cook, without skin, approx. 150 g each
• 3 large floury potatoes
• 4 tbsp, heaped clarified butter
• 1 egg(s)
• Salt and pepper from the mill
• 200 g leaf spinach, fresh, alternatively as frozen product
• 2 shallots, finely chopped
• 2 cloves garlic, fresh, finely chopped
• 2 tbsp vegetable oil, neutral vegetable oil (rapeseed oil or sunflower oil)
• 1 tbsp, heaped butter
• 1 pinch of cayenne pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 lemon(s), organic, grated peel
• 50 ml dry white wine
• some flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Plaice fillets with “potato shell” on leaf spinach

We’ll have to put in a bit of effort to create the new scales on the fillet. Slice the floury potatoes very thinly using a slicer. Now cut out circles using a cutter the size of a €1 coin. I don’t have a cutter that size, so I improvised with a metal screw-on lid. You can always find something the right size. Then I put the potato slices in my steamer and steam them for 10 to 12 minutes. Let them cool and don’t rinse them. We need the slightly slimy consistency on the surface (starch) for adhesion. Once the potato slices are ready, lightly season the plaice fillets on both sides with salt and pepper. Then flour one side and place the fillets on the floured side. Crack the egg into a cup and lightly brush the tops of the plaice with it using a pastry brush. Now, starting at the tail end, overlap the potato slices all the way to the head end of the plaice, leaving no gaps, and press down lightly. Now it’s time to prepare the spinach. If frozen spinach is the only option in season, thaw it carefully at room temperature or in the microwave using the defrost setting. Clean and finely dice the shallots and garlic. Add the oil and butter to a wide pan and heat to 3/4. Then cook the shallot and garlic cubes for 1 to 2 minutes until translucent. Add the fresh spinach and, turning frequently, allow to wilt slightly. Simply let the thawed spinach take off the heat. Add the cayenne pepper, lemon zest, and nutmeg and briefly heat to full heat. Deglaze with the wine, toss to coat, and set aside. Finally, season to taste with salt and pepper. For the fish, heat the clarified butter to 3/4 and place the fish in the pan, potato side down. Now fry for 5 to 8 minutes on this side, depending on your stove. Once the potatoes are golden brown and crispy, turn the fillet over and fry for only 30 seconds on the floured side. Arrange the spinach on warmed plates and place the plaice fillet on top or next to it, with the newly scaled side facing up.