Potato wedges with creamed peas and baked plaice with spinach-cheese stuffing
A plaice is everyone's friend. In fact, this fish has a fairly neutral taste and is packed with good vitamins.
Ingredients:
For the potatoes:
- 700 g CêlaVíta potato wedges
- 2 tbsp butter
- Salt and pepper, to taste
For the plaice with spinach-cheese filling:
- 4 double plaice fillets à 125 g each
- 200 g spinach
- 50 g old cheese, grated
- 1 small garlic clove, grated
- Bit of pepper
- Sunflower oil for frying
For the peas á la crème:
- 1 chopped onion
- 1 tbsp dried dill
- 1 tbsp butter
- 600 g frozen peas, thawed
- 1 tbsp flour
- 100 ml of cooking cream
- 50 ml water
- Salt and pepper, to taste
Preparation
Step 1:
Bring plenty of water to the boil and prepare a large bowl of ice-cold water. Briefly immerse the spinach leaves in the boiling water and then immediately scoop them into the ice-cold water to cool back down. Pour the cold spinach onto a sieve and squeeze the spinach well to minimise moisture. Put the spinach in a bowl and mix it with the old cheese, grated garlic and a little pepper. Divide the spinach filling between the 4 plaice fillets and fold them closed, so that there is fish on both sides. Prick the fish closed with a cocktail stick if necessary.
Step 2:
Fry the chopped onion and dried dill in 1 tbsp butter until translucent. After this, add the peas and 1 tbsp flour. Fry this for about 1 minute before adding the cooking cream, water, salt and pepper. Cook for 2 minutes, stirring constantly. Then the peas can be kept warm on the pilot light.
Step 3:
Heat two spacious frying pans. One pan for the potatoes. Melt the butter in this and fry the potatoes according to the instructions on the packet until golden brown and season with salt and pepper. Heat the other pan with a dash of sunflower oil. Fry the stuffed plaice in it over medium heat for about 7 minutes. Do not turn the fish too often, preferably not until the first side is done. You can see this because the fish has turned completely white. Then fry the fish on the other side until done.
Serve the fried plaice with the potatoes and the peas à la crème.
