Butterfish with sautéed spinach-wild rice and summer vegetables

Ingredients for Butterfish with sautéed spinach-wild rice and summer vegetables

Instructions for Butterfish with sautéed spinach-wild rice and summer vegetables

To prepare the Butterfish with sautéed spinach-wild rice and summer vegetables recipe, please follow these instructions:

The wild rice is boiled for about 1/2 hour and cooled off. Spinate rinse well and dripping off. Tear the skull of 1 lemon and set aside. The juice is squeezed out of the 2 lemons and poured into a pan together with 2 dl white wine and lemon peel. Bring the pan to the boil and reduce it to half. Add cream and season with salt and pepper and evenly with maizena.

The butterfish is cut into pieces, dried, turned into flour and cooked on a good hot forehead. Season with salt and pepper. The pine nuts are shaken on a dry pan until golden. Put the green mussels in a sieve and put in a saucepan of 1 dl white wine and 1 dl water. Lay the lid on and steam them.

The vegetables are cooked so they are still crisp. Spinach sauté on a hot forehead with butter and the wild rice is added as well as salt and pepper. Served on plates and server with new potatoes sprinkled with chopped dill. Can be garnished with vanilla-boiled rhubarb and pine kernel. Vegetables can be varied according to the seasons.