Spinach parcels with shrimp filling

Ingredients for 3 servings:

• 6 leaves spinach, fresh, young, large
• 1 pinch of sea salt
• 1 tbsp butter, for the foil
• 250 g scampi, shrimp, king prawns, raw
• 2 stalks of flat-leaf parsley
• 4 grains allspice
• 200 ml stock (tomato stock)
• 1 pack of saffron threads
• 75 g butter, ice cold
• pepper

Instructions

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

Starter for the spinach spring menu

Clean the spinach, wash it thoroughly, and dry it. Bring salted water to a boil in a pot. Blanch the spinach very briefly, then immediately plunge it into iced water and place it on a tea towel to drain, removing the stalks if necessary. Cut 6 squares of cling film, each about 15 cm long. Brush each square with a little melted butter. Spread the spinach leaves on the film with the nice, dark, smooth side facing down, overlapping the leaves slightly where the stalks were. Wash and devein the raw shrimp. Chop them up a little and finely chop them with the picked parsley. Season with sea salt and allspice. Cut a dumpling from the filling and spread it on the spinach. Now, using the film, fold the leaves over the filling and twist the film together at the end. Place the parcels in a bamboo steamer or the insert of a steamer or the steamer insert of a pot and cook for about 3 minutes. If using a bamboo steamer, remove the foil and brush the parcels again with melted butter, then steam for a little longer. For the saffron sauce, bring the tomato stock to a boil with a few saffron threads and reduce by half. Top with the ice-cold butter and season with sea salt and pepper. Pour the sauce onto a plate to create a mirror image, then place the parcels on top. Garnish with some parsley.