Cod cutlets with crème-fraîche spinach
easy
30 mins
30 mins
Ingredients
- 1 kg leaf spinach
- 2 Onions
- 7-10 Tbsp Salt
- 1 Bay leaf
- 1 TEASPOON Mustard seeds
- 6 Peppercorns
- 4-5 Tbsp Cider vinegar
- 4 (approx. 250 g) Cod chops
- 30 g Butter or margarine
- 1/8 l clear broth (instant)
- 1 big apple
- 150 g Fresh cream
- 1 TABLESPOON Cornstarch
- 1-2 TABLESPOONS grated horseradish (from the jar)
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Lemon Wheel
Directions
- 1
Sort the spinach, wash thoroughly and drain. Peel onions, cut one in half and put them in a pot with salt, bay leaf, mustard and peppercorns. Add vinegar and about 1 litre of water and bring to the boil. Wash the fish, put it into the stock and let it simmer at low heat for about 15 minutes. Finely dice the remaining onion. Heat the fat in a pot and fry the onions in it until transparent. Deglaze with broth, add spinach and steam for about 10 minutes.
- 2
In the meantime peel, quarter and core the apple and cut it into thin slices. Add to the spinach. Mix crème fraîche and cornstarch, add to the spinach and cook for another 1-2 minutes. Add salt, horseradish and season to taste. Arrange fish chops with spinach on a plate and garnish with lemon wheels. Boiled potatoes taste good with it
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