- 400 grams Perch fillet
- Pastry flour
- 1 tablespoon Clarified butter
- 4 tablespoons Lemon juice
- 2 bunches Scallions
- 250 grams Spinach
- 2 Garlic cloves
- 2 tablespoons Butter
- freshly ground Pepper
- 50 grams Whipping cream
- 1 Parsley
Cut fish fillet into 4 serving pieces, sprinkle with 2 tablespoons of lemon juice and season with salt and pepper.
Rinse and dry scallions, cut into 10 cm long pieces (approximately 4 inches). Blanch in boiling salted water for 4 minutes. Drain and rinse in cold waer, drain again.
Rinse and spin dry spinach.
Peel and chop garlic.
Heat butter in a pan and saute garlic briefly, add spinach and saute for a few minutes. Add scallions and heat through. Season with lemon juice, salt and pepper and add cream. Simmer for a few more minutes.
Heat butter in a pan. Coat fish with flour and cook for about 2 minutes per side.
Spread vegetables on plates and top with fish. Sprinkle with parsley and serve.