Pan‑fried Plaice with Spinach
Pan‑fried plaice with spinach is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g long‑grain wild rice blend
- 300 ml Vegetable broth
- 500 g spinach
- 1 Shallot
- 1 Garlic clove
- 2 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 4 large plaice fillets (total ~750 g)
- flour (for dredging)
- 1 Tbsp clarified butter
- lemon slice
Instructions
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1.
Sauté the rice in oil, pour in vegetable broth and simmer on low heat for about 20 minutes until tender. Remove the lid and cook uncovered for another 5 minutes to evaporate remaining liquid.
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2.
Wash and trim the spinach, then add it to a hot pot and let it wilt. Transfer to a colander and drain thoroughly.
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3.
Peel and finely chop the shallot and garlic; sauté in olive oil, then add the spinach. Season with salt and pepper.
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4.
Pat the plaice fillets dry, season lightly, dust with flour, and heat clarified butter in a pan. Fry the fish on both sides until crisp. Just before finishing, add lemon slices and sear briefly on the cut side. Plate the fish with some rice and spinach portions.
