Grilled pikeperch with creamy spinach

Grilled pikeperch with creamy spinach

Ingredients

  • pikeperch fillet 2 servings (150 g each)
  • 300 g of fresh baby spinach
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 100 ml cooking cream
  • 4 tablespoons white wine
  • 100 g grated parmesan
  • 2 cloves garlic
  • 1 onion
  • salt
  • pepper
  • lemon

Steps

  1. Fry the fillets in olive oil in a pan, 5 minutes on each side. Salt and pepper and remove from the pan
  2. In the frying pan, fry the onion and garlic until golden brown in butter and pour white wine over it
  3. When the wine boils a little, add the cream and spinach and stir until the spinach fades
  4. Add grated parmesan cheese, juice of one lemon and add salt and pepper to taste
  5. Put the fish back in the pan and mix lightly
Serve with boiled potatoes, rice or just fresh pastries.