Cod with Spinach
- 150 grams Spinach
- 100 grams waxy potatoes
- 2 shallots
- 1 Tbsp Canola oil
- 400 milliliters fish stock
- 1 sm can Saffron (0.1 g)
- 600 grams Cod
- vegetable oil (for steaming)
- 2 fresh bay leaves
- 100 milliliters Whipped cream
- 100 milliliters Champagne
- freshly ground peppers
- ½ tsp lemon zest
- 1 pinch chili peppers
- 100 grams shrimp (ready to cook)
- 80 grams Smoked bacon
- 2 Tbsps butter
- 2 Red Red pepper flakes (for garnish)
Rinse spinach thoroughly. Remove tough stems and spin dry.
Peel potatoes and finely dice. Peel shallots and chop. Saute shallots in hot oil in a pan until translucent. Add potatoes, cook briefly and pour in stock. Add saffron and simmer for 10-15 minutes, until potatoes are soft.
Rinse fish, pat dry and cut into 4 equal pieces. Place in an oiled steamer, close and steam over hot water for 7-9 minutes.
Puree potatoes with bay leaves, cream and champagne using an immersion blender. Heat and simmer about 5 minutes.
Add spinach, briefly cook and season with salt, pepper, lemon zest and chile pepper.
Rinse shrimp and pat dry. Cut bacon into strips and fry in 1 tablespoon hot butter until crisp. Remove and drain on a paper towel. Add shrimp to same pan and cook in remaining butter for 1-2 minutes. Add bacon again.
Spread spinach mixture on dinner plates. Top with a piece of cod and serve with bacon and shrimp mixture. Garnish with piece of sliced red pepper and serve.