Ingredients:
The ricotta dumplings
- 250 g ricotta
- 40 g grated mountain cheese
- 40 g flour
- Salt, pepper, nutmeg
- 50 g spinach leaves
Blanch the spinach leaves and chop finely. Mix the ricotta, grated mountain cheese, flour, salt, pepper and nutmeg well and chill for 1 hour. Then stir the chopped spinach into the mixture. Now form dumplings of the same size with a tablespoon, place on cling film and chill again.
Leave to stand in slightly simmering salted water for 10 minutes before serving.
The zander
- 250 g zander fillet
- 4 slices of raw spareribs, thinly sliced
- 50 g butterfat
- 200 g spinach
- 80 g butter
- Salt, pepper
- 2 slices of toast
- 4 party tomatoes
- 20 g flat-leaf parsley to garnish
Remove the crusts from the toast and cut into cubes, add to the butter and toast lightly.
Quarter the tomatoes, chop the parsley and add to the butter, season with salt and pepper.
(Make sure the butter is lightly browned, it tastes better with it).
Blanch the cleaned spinach leaves, then heat with a little butter, garlic, salt, pepper and nutmeg just before serving.
Cut the zander fillet into 4 equal pieces, season with lemon juice and salt, wrap the slices of bunting around the fillets and then fry in a Teflon pan with butter fat.
Sideboards
Arrange the spinach flat in deep plates. Place 3 dumplings and the zander on the spinach, pour over the brown butter and garnish with flat-leaf parsley.
Tip
Vegetarians simply leave out the zander. If you like, you can also fry the mushrooms and add them to the butter.
