Grandma's plaice fillets

main course 50 min. 4 Persons Landana MUSTARD


1.4 oz. (40g) Landana MUSTARD, in small cubes
3.3 lbs (1.5 kg) fresh spinach
2 onions
2 cloves of garlic
2 tbsp. olive oil
salt and freshly ground pepper
21.2-28.2 oz. (600-800g) fresh plaice fillets
1.4 oz. (40g) butter
1.4 oz. (40g) flower
250 dl vegetable broth
250 dl whipped cream
3 organic lemons
1 bunch of thyme
3 egg yolks

Preparation Method:

Preheat the oven at 175° C (hot air at 150° C). Wash the spinach, chop up the onions and garlic. Heat the olive oil in a large frying pan and fry the onion and garlic. Add the spinach and let it shrink a bit. Season with salt and freshly ground pepper. Drain in a sieve and spread evenly in an oven dish. Rinse fish and squeeze a few drops of lemon over it. Season with salt and pepper and place on spinach.

Sauce: Melt butter in pot. Add flour and sauté while stirring. Gradually add stock and cream while continuing to stir. Cook sauce over low heat for about 5 min. Rinse a lemon with warm water, grate off peel and press the lemon. Season sauce to taste with lemon juice and peel, along with salt and pepper. Beat together egg yolks and a little of the sauce, drain half the thyme leaves and add both to the sauce (after removing it from heat). Pour sauce over the fish. Sprinkle with grated cheese and scallop in an oven preheated to 350° F (hot air 300° F) for 25–30. min. Season with red pepper and decorate with lemon and thyme. Serve instantly.

Also great with nut rice.

Wine Tip:

Chablis (white, Bourgogne, France)