Fish Fillets on Nettle Buttons

Dough for dumplings: chop the nettle leaves with the flour, salt and nutmeg in a cutter, put in a large enough bowl. Beat eggs with the water and add all at once. Beat dough heartily until smooth and bubbles. Cover and let rise in refrigerator for about thirty minutes.

Prepare: Pour dough in batches through a dumpling sieve into boiling salted water. Pull the dumplings until they rise to the surface, remove, drain and keep warm.

Fish: Dry with kitchen roll. Mix lemon peel and juice with salt and pepper, sprinkle over fish. Cook in steamer basket for about eight minutes.

Spinach:Wash, drop wet in a heated large frying pan with the lid closed, put in a sieve, squeeze. In the same frying pan, sauté onions and garlic in the warm light butter or butter. Add spinach, steam briefly. Stir in sour cream and season. Mix spinach with the Knöpfli.

Garnish: Blanch lemon strips (zests) briefly in boiling water, rinse when cool, drain on kitchen roll.

Serve: Arrange the Knöpfli on hot plates, place fish on top, garnish with lemon zest, bring to table on the spot.

Note: Harvest young nettle leaves before they bloom. Gather with gloves, rinse under hot water before preparing, drain well.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs

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