Ingredients for 4 people:
400 g light savoy cabbage
salt
200 g leaf spinach
1 clove of garlic
2 tbsp olive oil
Pepper from the mill
2 sharon fruits
juice of 1 lime
4 portions pike-perch fillet (à 125 g)
½ bunch coriander
4 tbsp. butter
Preparation:
1. Clean the savoy cabbage, rinse, cut into bite-size pieces and blanch in salted water for for 4-5 minutes. Drain and rinse with ice-cold water. Transfer to
sieve and leave to drain. Sort out the spinach leaves, wash them thoroughly
and blanch in boiling water for 1 minute. Drain and drain well. Peel the garlic. Heat 1 tbsp olive oil, add the garlic and sauté the savoy cabbage for 5 minutes.
Steam the savoy cabbage in it for 5 minutes. Add the spinach leaves and sauté briefly. Season with salt and pepper.
2. Rinse the sharon and cut into slices. Sprinkle with the juice of ½ lime.
lime. Season the pike-perch fillets with salt and pepper and sprinkle with the remaining lime juice. Rinse the coriander, shake dry and cut off the stems.
cut off the stems. Heat 2 tbsp. butter with the remaining olive oil. Cover the pike-perch fillets with coriander and fry in the hot fat for 2-3 minutes on each side.
3. Heat the remaining butter and fry the Sharon slices briefly on each side.
Arrange the savoy cabbage and spinach mixture with the sharon slices and pike-perch fillet. Serve with rice.
Preparation time approx. 40 minutes
Per serving approx.
Calories: 351
Joule: 1470
Protein: 32.9 g
Fat: 15,6 g
Carbohydrates: 19 g
(FoodCentrale by ddp images)
