John Myers
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Cooking: Loach Fillet on Spinach with Lemon Sauce and Rice
The perfect cooking: loach fillet on spinach with lemon sauce and rice recipe with a picture and simple step-by-step instructions.
Sauce:
- 400 ml Fish stock
- 1 Lemon
- 100 ml Cream
- 1 shot Noilly Prat
- Salt and pepper
- 1 El Ice cold butter
Rice:
- 1 Cup Rice
- 2 cups Vegetable broth
- 1 Bay leaf
- 5 Allspice grains
- 1 Onion
- Salt
Fish:
- 2 Loewe fillet
- 2 El Flour
- Salt
Spinach:
- 500 g Baby spinach
- 1 Onion
- 2 Toes Fresh garlic
- Salt and pepper
- Nutmeg
Sauce:
- For the sauce, reduce the stock, cream, wine and grated lemon zest to half and beat with ice-cold butter.
Rice:
- For the rice, cut the onion into small cubes, sauté in hot clarified butter, add the rice, sauté briefly and fill up with the broth. Add allspice, bay leaves and a little salt, but not too much because the stock is already seasoned, let it boil briefly, then turn off the stove and let the rice sit for an hour, covered.
Spinach:
- For the spinach, cut the onion into small pieces, sweat it in a little butter, add the spinach, then add the garlic and season, let it soften and finally add the butter.
Fish:
- Salt the fish, turn the pepper in flour and fry briefly in hot clarified butter.
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