John Myers
Ingredients for 4 servings:
- 400 g pike-perch fillet(s)
- 400 g spinach
- 200g quinoa
- 1 ½ liters vegetable broth
- 2 tbsp mustard, medium hot
- 2 small onions
- 2 egg yolks
- 2 tbsp crème fraîche
- 1 lemon(s)
- 1 dash of cream
- some butter
- ½ bunch of dill
- e.g. salt and pepper
- nutmeg
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Prepare 1.5 liters of vegetable stock and bring to a boil. Rinse the quinoa in hot water and add it to 1 liter of vegetable stock. Simmer for 15-20 minutes. Then drain and keep warm. Squeeze the lemon. Drizzle the fish with lemon juice and let it stand for 10 minutes. Blanch the spinach, then roughly chop it. Peel and finely chop one onion, then sauté it in butter in a pan. Add the spinach and heat through. Stir in the crème fraîche, season with pepper, salt, and nutmeg, then keep warm until ready to serve. Finely chop the dill. Peel the second onion and also chop it very finely. Heat the butter in a saucepan, sauté the onion, and deglaze with the remaining vegetable stock. Bring to a boil and gently stir in the mustard with a whisk. Add the cream and dill, then reduce the heat. Just before serving, stir in the egg yolks over low heat, season with salt and pepper if desired, and serve. Finally, fry the pike-perch in butter in a pan for 2-3 minutes on each side, season lightly with salt and pepper, and serve immediately.
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