Pike-perch with spinach and mozzarella

Ingredients for 4 servings:

• 300 g leaf spinach
• 80 g shallot(s)
• 2 tomatoes
• 1 tbsp butter
• salt and pepper
• 4 fish fillets (zander), 160 g each
• 2 tbsp flour
• 2 tbsp oil
• 150g mozzarella
• 1 lime(s) for the sauce
• 100 ml butter, liquid
• 2 egg yolks
• 1 tbsp vinegar (white wine vinegar)
• Cayenne pepper
• 2 tbsp pine nuts, roasted

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the spinach and tear into bite-sized pieces. Dice the shallots and tomatoes. Heat the butter and sauté the shallots. Add the spinach, tomatoes, and pine nuts. Season with salt and pepper. Place the vegetables in a baking dish. Salt the zander, coat in flour, and fry in oil for 3 minutes on each side. Dice the mozzarella. Arrange the zander on the spinach and sprinkle with the mozzarella cubes. Peel the lime zest in thin strips, then juice the lime. Melt the butter over low heat. In a double boiler, beat the egg yolks with the vinegar and lime juice until warm. Add the butter, first drop by drop, then slowly in a thin stream, stirring constantly. Season the foam sauce with grated lime zest, salt, and cayenne pepper, pour over the fish in the casserole dish, and bake in the oven at 200°C for 10–15 minutes. Serve with rice.