Place the pike-perch fillets in a frying pan over medium heat in olive oil and butter, skin side down, and fry for three to four minutes until crispy. Turn the fish to the other side, add the cinnamon, vanilla, garlic, ginger and chili pepper, remove the frying pan from the stove and fry in the post heat of the frying pan until translucent. Drain on kitchen roll and season with salt.
Spinach: cook the pepperoni routs in salted water until al dente, rinse in cold water and drain. Then heat the peperoniraut in a frying pan over medium heat without adding fat, add the spinach leaves and the clear soup, add the thyme and steam everything together for one to two minutes until soft. Remove the sprig of thyme, season with salt, pepper and a little chili depending on the heat of the peppers and add the olive oil.
Serve: Spread the spinach evenly on warm plates and place the fish fillet pieces on top.
Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?
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