Remove the fish from the refrigerator and bring to room temperature. Put ice cubes in a suitable bowl and fill with cold water.
Remove the stems from the spinach and clean it thoroughly under running water – often half the field is still attached.
Spin dry with a salad spinner and blanch for about one minute, that means immerse briefly in boiling water. This not only cooks the spinach, but also inactivates enzymes that would otherwise change the color of the vegetables and break down vitamins.
The huge leaves fall thereby quite small together, with a skimmer or similar rausheben and in the iced water quench.
This again preserves the beautiful green and the good taste.
As soon as it has cooled down, squeeze it heartily between both hands and you will have a tiny spinach dumpling in front of you. Chop it finely and add it to the still warm, but now empty pot. Add 20 ml whipping cream, 1 tbsp. butter and 1 tbsp. olive oil, bring to the boil and season with salt and freshly ground pepper. Minimize heat and simmer.
In a small saucepan, heat the peanut oil (regular neutral will do just as well) over high heat. The oil should be really hot, about 250 degrees. Throw the grain into it – be careful it splashes – and pop it briefly. One knows from the popcorn and who looks at itself on Sundays the transmission with the mouse heard that already times with Christoph: In the grain is bound liquid, which has its
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