Pan‑fried pikeperch with spinach

Ingredients

• 4 pikeperch fillets
• 2 tbsp clarified butter
• 2 tsp porcini powder
• 2 tbsp flour
• 500 g fresh spinach
• 2 onions
• 1 tbsp butter
• 2 fresh porcini mushrooms
• 150 g butter
• Salt
• Pepper

Instructions

1. 1.

   Rinse the spinach, wash thoroughly and drain in a large pot until it wilts; squeeze out excess water. Wash the fish, pat dry, score the skin in a diamond pattern and season with salt.

2. 2.

   Mix flour with porcini powder and coat the fish fillets. Heat clarified butter and fry the fillets, turning every 6 minutes. Peel and finely chop the onions, sauté in butter, then add the spinach.

3. 3.

   Clean the porcini mushrooms, cut off thick stems, dice finely and sauté in half the butter for 2 minutes. Stir in the remaining cold butter. Season the spinach with salt and pepper, plate it, place a pikeperch fillet on top, and garnish with porcini butter.