Fresh and quick to make with a delicious foamy mustard butter

Ingredients

• 4 portions of ready-to-cook cod filets of approximately 200g each
• 3 large, peeled potatoes, chopped into strips
• 1200g fresh, young spinach
• 50g roasted pine nuts
• 2-3 shallots, finely chopped
• 1 finely chopped clove of garlic
• 2-3 spoons of medium mustard
• ½ carton of cream
• 1 lemon
• 200g butter
• Spices

 

Preparation

Spinach:

1. Wash the spinach thoroughly, 2 or 3 times and then place on a kitchen towel to remove excess water.
2. Fry the finely chopped shallots in butter until soft and transparent and then add the spinach.
3. Add salt, pepper and ground nutmeg to taste.
4. Cook for 2-3 minutes until ‘al dente’ then add the stock and cream.

Cod filets:

1. Wash the cod filets with water and the blot dry with a paper towel. Cover in lemon juice and then flour.
2. Cover the potato strips with garlic, salt and pepper and then place on top of the cod filets.
3. Due to the starch in the potatoes the dish has a certain binding quality.
4. Place the cod filets on potato side first and fry the cod filets in oil for 4-5 minutes on medium heat, turning once.

Mustard butter:

1. Fry the butter until light brown and then add the mustard.
2. Stir continuously with a whisk for 1 minute.

Serving suggestion

Place the spinach on the plate and sprinkle with pine nuts, then place the cod filet on top of the spinach and cover with the mustard butter.