for 4 person

Spinach rice

200 g	wild rice mix
	salted water, boiling
200 g	baby spinach
1 tbsp	butter
	salt and pepper to taste

To fry the fish

4	plaice fillet (MSC) (each approx. 150 g)
¼ tsp	salt
a little	pepper
a little	white flour
a little	clarified butter

Sauce

1 tbsp	butter
1	onion, finely chopped
40 g	gherkin, diced
3 tbsp	capers, rinsed, drained, roughly chopped
25 g	butter
2 tbsp	flat-leaf parsley, roughly chopped

How it's done

Spinach rice

Simmer the rice in salted water for approx. 18 mins., add the spinach in the final 2 mins., drain. Mix the butter in with the rice, season, cover and keep warm.

To fry the fish

Season the fish, dust with flour, shake off the excess. Heat the clarified butter in a non-stick frying pan, fry the fish for approx. 1 1/2 mins. on each side. Keep the fish warm.

Sauce

Heat the butter in the same pan. Add the onion, gherkins and capers, sauté for approx. 5 mins. Mix in the butter and parsley, heat gently. Drizzle half of the sauce over the fish, mix the rest in with the rice and serve with the fish.

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