Sliptongetjes with mustard seeds on spinach

Name: sliptongetjes with mustard seeds on spinach
Cook time: 105 min
Total time: 105 min
Yield: 4
Ingredients: 1 lemon; 2 tl salt; 1 el sugar; 2 shallots; 2 fennel tubers; 1,5 el olive oil; 2 pots fish fond à 380 ml; 1 dl dry white wine; dl Pernod (liquor); dl dry white vermouth liquor; 1 package cook's cream 200 ml; 2 dl Red wine; dl Red port; 1 tl capers; el ground mustard seed; 4 twigs parsley; 75 g butter; 2 bags Spinach à 300 g; 8 slipping tongs

A tasty recipe. The main course contains the following ingredients: fish, lemon, salt, sugar, shallots, fennel tubers, olive oil, fish stock (à 380 ml), dry white wine, Pernod (liquor), dry white vermouth (liquorice), cook cream (200 ml), red wine, red port, capers, ground mustard seeds, parsley, butter, ready-to-cook spinach (à 300 g) and slipping tongs.

Directions

Clean lemon bulbs and cut into eight in length. Place the pieces in a bowl and sprinkle with salt and sugar. Covered in a refrigerator for 2 days. Rinse lemon patties, pat dry with kitchen paper and peel thinly. Peel into small cubes. Chop and shred scallops. Clean fennel and cut into cubes. Heat 1 tbsp oil in large pan. Grate the shallots and fennel gently for about 2 minutes. Add fondue, white wine, Pernod and vermouth and reduce to high heat until 1/3 of the moisture is left. Moisture above other pan seven. Add cream and fully boil down to approx. 3 dl. Reduce the amount of red wine in half to half. Chop the capers and stir them. Heat oil in saucepan 2 tsp and roast mustard seeds lightly on a low heat.
Preheat four plates. Chop parsley very finely. Heat 1 butter in woks and add spinach in portions and let it shrink until it has been shed. Drain spinach in colander. Return to pan and add half of lemon zest and 1 tbsp of red wine sauce. Reheat fennel sauce and red wine sauce. Cut 40 g of butter into lumps, spread over both sauces and beat. Slip the slippery dents with kitchen paper. Heat butter left over in frying pan and tongs in approx. 3 min. Brown bake halfway. Sprinkle with salt and mustard seeds. Spread on warm plates in the middle of spinach. Place the sliptongets against it and sprinkle with the rest of lemon peel and parsley. Make fennel sauce around it. Red wine sauce dripping in fennel sauce.