Char fillet on chestnut spinach

Ingredients for 2 servings:

• 1 small onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 2 tbsp olive oil
• 1 shot of dry white wine
• 180 g leaf spinach, frozen
• 100 ml vegetable stock
• e.g. salt and pepper
• n. B. Nutmeg
• 80 g chestnuts, cooked, peeled, halved
• 2 tbsp cream
• 250 g fish fillet(s) of char
• lemon juice
• Flour
• 2 tbsp clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Trout or zander fillet also go well

Sauté the onion and garlic in hot olive oil over medium heat. Deglaze with a splash of white wine, then add the spinach. Stir and add the vegetable stock, then sauté for about 5-7 minutes. Season with nutmeg, pepper, and salt. Fold in the chestnuts, stir in the cream, and heat everything thoroughly for 5 minutes. Rinse the char fillets with cold water and pat dry. Drizzle with a little lemon juice and season with pepper and salt. Coat the fillets in flour and fry in hot clarified butter, starting with the skin-side down. Arrange on warmed plates and serve. Serve with mashed potatoes or rice.