John Myers
Contents
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Ingredients
mustard sauce
- Butter
- Salt and pepper
- 2 Splash Lemon juice
- 1 tsp Garlic Butter
- Chilli flakes
- 100 ml Cream
- 50 ml Broth
- 1 tsp Mustard hot
- 1 tsp Mustard sweet
- Salt
- Chilli flakes
spinach
- 500 g Fresh spinach leaves
- 1 tbsp Garlic Butter
- 1 shot Cream
- Salt and pepper
- Freshly grated nutmeg
Instructions
cod
- Brush baking paper the size of the fillet pieces with butter on a baking sheet, season with salt and pepper. Place the fillets on top and cover with cling film. Put the baking sheet in the oven and cook the fish at 80 ° C for 15 minutes.
mustard sauce
- Heat the cream and stock together in a small saucepan. Season with salt and the two types of mustard (if you like it hot and mustard, take a little more of the hot mustard), season with chilli.
spinach
- Melt the garlic butter in a large stew pan or saucepan. Add the washed spinach and cook, covered, over mild to medium heat until it collapses. Stir occasionally. Add the cream and sauté briefly until the spinach is soft. Season to taste with salt, pepper and nutmeg.
to dish out
- Gently squeeze out the spinach and place on the center of the plate, place the cod fillet on top. Salt and pepper the fish, season with a pinch of chilli flakes and put a garlic butter flake on top.
Fits to...
- 5 .... e.g. butter rice or fried potatoes as well as a fresh white wine or rosé.
Nutrition
Serving: 100gCalories: 89kcalCarbohydrates: 0.9gProtein: 6.7gFat: 6.4g
