Filled plaice
easy
45 mins
45 mins
Ingredients
- 4 kitchen-ready plaice
- 7-10 Tbsp (à ca. 300 g)
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Salt
- 1.2 kg Cut spinach
- 1-2 Garlic cloves
- 1 Onion
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Pepper
- 7-10 Tbsp Oil
- 200 g Deep-sea crab meat
- 1 cube (50 g) Lobster Soup Paste
- 100 g Whipped cream
- 1/2 bunch Dill
- 7-10 Tbsp Lemon Pepper
- 7-10 Tbsp Lemon corners, dill flags and umbels
Directions
- 1
Clean the floes. Loosen fillets along the middle bone. Sprinkle the plaice with lemon juice, salt and leave to stand for a while. In the meantime, sort and wash the spinach. Peel and chop garlic and onion.
- 2
Steam them in hot fat until golden brown. Add the spinach, season with salt and pepper and steam until it has completely collapsed. Fill some spinach into the plaice and put it on a baking tray covered with oil. Cook in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Keep the remaining spinach warm. Spread the shrimps on the plaice for the last 5 minutes. For the sauce, slowly boil lobster soup paste in 400 ml water. Refine with cream. Wash, chop and stir in the dill. Season to taste with salt, lemon pepper and juice.
- 3
Spread the shrimps on the plaice for the last 5 minutes. For the sauce, slowly boil lobster soup paste in 400 ml water. Refine with cream. Wash, chop and stir in the dill. Season to taste with salt, lemon pepper and juice. Serve the plaice with some sauce and spinach balls. Serve garnished with lemon, dill flags and umbels
- 4
sauciere: Siebers presents
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