Baked plaice fillets with crab on leaf spinach

Ingredients for 4 servings:

• 8 fish fillets (plaice fillets 80g each)
• 450 g leaf spinach, frozen
• 200 g crab
• 1 garlic clove(s)
• 2 tbsp white wine, dry
• ½ lemon(s)
• 1 small onion(s)
• ½ tsp thyme, dried
• 3 tbsp butter
• 1 tbsp flour
• 250 ml milk
• 200 ml cream
• 2 egg yolks
• 3 tbsp Parmesan, freshly grated
• 50 g grated cheese, e.g. Emmental or gratin cheese (optional)
• salt and pepper
• nutmeg
• Broth, granulated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Defrost the spinach leaves, squeeze out any excess water (this is important, otherwise the sauce will be too watery). Finely chop the garlic. Sauté the spinach with garlic and white wine in 1 tablespoon of butter until just tender, then season with salt and pepper. (If preparing in the microwave, you can omit the butter). Place in a buttered casserole dish. Place the plaice fillets, drizzled with the juice of half a lemon and lightly salted, on top. Scatter the crab over the top. For the sauce, finely chop the onion and sauté in 1 tablespoon of butter until translucent. Add the thyme and pour in the milk. Bring to a boil briefly and let it simmer for 5 minutes. Melt 1 tablespoon of butter, add the flour and sweat while stirring. First add the thyme milk in 2 to 3 portions, stirring constantly to avoid lumps. Pour in the cream and simmer over low heat for about 10 minutes until creamy, stirring constantly. Add Parmesan and grated cheese, if desired. Melt the cheese. Remove the pan from the heat. Stir in 2 egg yolks. Season with salt, pepper, nutmeg, and, if desired, granulated stock. Pour over the casserole. If desired, add a few knobs of butter. Bake in a preheated oven at 200°C (top/bottom heat) for 12-15 minutes. Serve with rice.