Stone Bites on Leaf Spinach with Lemon Sauce

Sort out the spinach, break off coarse stems. Rinse the leaves thoroughly a few times and blanch briefly in boiling hot salted water. Drain the leaves and cool slightly, squeeze well and pull apart.

Melt half the butter in a wide, shallow saucepan. Steam the spinach in it, uncovered, until all the liquid has evaporated. Season the spinach with freshly grated nutmeg.

For the sauce, peel the garlic and cut into thin slices. Peel the lemon very thinly and cut the peel into very thin shavings 10 cm long.

Sauté the garlic and lemon zest in the remaining butter. Add the wine and water, boil without lid to about an eighth of a liter (based on 4 servings) and then season with pepper.

In the meantime, cut the fish diagonally into 3 strips per unit and season lightly with salt. Chop the toast without crust not too finely. Mix the egg yolks and season lightly with salt.

Dust the fish with flour, tapping off excess flour. Using 2 forks, first pull the fish through the egg yolks and then roll it in the bread crumbs. Heat the clarified butter. Fry the fish in it for 2 minutes on each side at low temperature until golden and then drain on kitchen roll.

At the same time, whisk the cold butter into pieces under the bubbling sauce stock. Season the sauce with the juice of one lemon.

Tip: Did you know that one bowl of spinach can provide almost all the m

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