Rinse icicles and grate coarsely. Sauté shallot in a saucepan with butter until translucent, add icicles and sauté well. Season with salt, pepper and a tiny bit of nutmeg. Add vegetable soup and cook covered for 10 minutes. Then grind and stir in 2 tbsp. crem fraiche.
Blanch the spinach leaves, rinse in iced water and pat dry on a kitchen towel. Set the blanching water aside. Separate the egg and whip the egg whites until stiff.
Coarsely chop smoked fish fillets with a fork, mix with egg yolk and long grain rice. Fold in 2 tbsp crem fraiche and fold in egg whites. Cover the corner of a wet kitchen towel with half of the spinach leaves, place half of the fish mixture on top and twist into a ball. Do the same with the remaining spinach leaves and the rest of the fish mixture.
Cook the “leaf frogs” (spinach balls) in a colander over the boiling blanching broth for 15 minutes. Arrange the popsicle pudding on plates and place the tree frogs on top.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?