Plaice rolls on leaf spinach

Ingredients for 4 servings:

• 1 onion(s)
• 1 stalk(s) leek
• 1 clove(s) garlic
• 8 small fish fillets (plaice fillets)
• ½ lemon(s), the juice
• some salt
• some pepper, white
• 3 tbsp olive oil
• 450 g leaf spinach, frozen
• 2 tbsp currants
• 1 pinch(s) nutmeg, grated
• 2 tbsp horseradish – crème fraîche alternatively also regular
• 1 small tomato(s)

Instructions

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

Peel and finely dice the onion. Trim, quarter, and wash the leek, then cut it into 8cm strips crosswise. Peel the garlic clove. Wash the plaice fillets, pat dry, drizzle with lemon juice, and sprinkle with salt and pepper. Arrange the leek strips on top of the fillets. Carefully roll the fillets and secure each one with a wooden skewer or toothpick. Heat the wok and add the oil. Add the diced onion and sauté until translucent. Press in the garlic clove. Add the plaice rolls to the wok, gently fry on all sides, and then remove. Add the spinach, still unthawed, to the wok and sauté briefly to thaw. Stir in the currants. Season the spinach with salt, pepper, and nutmeg. Place the plaice rolls on the spinach and add a dollop of crème fraîch to each roll. Steam everything in a covered wok for about 5 minutes. Meanwhile, wash the tomatoes, remove the green stems, and cut into small cubes. Finally, scatter the diced tomatoes over the dish.