John Myers
Contents
show
Fried Plaice Fillet, with Pancakes Filled with Spinach and Spillkees
The perfect fried plaice fillet, with pancakes filled with spinach and spillkees recipe with a picture and simple step-by-step instructions.
Pancakes:
- 50 g Butter
- 180 g Flour
- 3 Pc. Eggs
- 350 ml Milk
- Salt
Pancake filling:
- 500 g Fresh spinach
- 1 Pc. Clove of garlic
- 2 Pc. Onions small
- 3 tbsp Olive oil
- 250 g Ricotta
- 1 Pc. Egg yolk
- 30 g Grated hard cheese
- Salt and pepper
- Nutmeg
Plaice fillets:
- 4 Pc. Plaice fillet
- Lemon juice
- Salt
for the sauce:
- 1 tbsp Butter
- 100 ml White wine
- 200 ml Cream
- Dill
- Salt and pepper
Pancakes:
- Mix the flour, eggs and milk with a hand blender until smooth. Melt the butter and then add it. Let the dough swell for 10 minutes and then stir vigorously again. Bake 6-8 pancakes from the batter.
Filling:
- Wash spinach and pluck coarse stems. Finely chop onions and garlic and sauté in oil. Add the spinach and cook for about 3 minutes until the spinach collapses. Season to taste with salt, pepper and nutmeg. Squeeze out the spinach, let it cool and roughly chop it. Mix in the ricotta, egg yolk and grated hard cheese and spread on the pancakes. Now roll up the pancake. Place the butter flakes on the rolls and sprinkle with grated hard cheese. Bake in the oven (grill) briefly until the cheese turns lightly brown.
Sauce and plaice:
- Melt 1 tbsp butter in a pan and deglaze with white wine. Let the white wine reduce a little and then add the cream. Let it boil down again. Season to taste with freshly chopped dill, salt and pepper.
- Rinse the plaice fillets briefly and pat dry with kitchen paper. Drizzle with lemon juice and season with salt. Turn in flour and immediately fry in clarified butter on both sides (approx. 2-3 minutes on each side) until golden brown. After frying, add salt and garnish with a lemon wedge and dill.
Facebook Comments