Fried cod fillet in saffron-crab sauce with spinach

Name: Fried cod fillet in saffron-crab sauce with spinach
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 1–2 Garlic cloves; 1 packet (0,1 g) Saffron threads; 1 package (450 g) deep-frozen leaf spinach; 600 g Fish fillet (e.g. ling fish); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Flour; 3-4 Tbsp Oil; 400 ml Vegetable broth (instant); 100 ml Milk; 1 pinch Sugar; 200 g Noodles (e.g. ribbon noodles); 7-10 Tbsp grated nutmeg; 100 g North Sea crabs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
1–2 Garlic cloves
1 packet (0,1 g) Saffron threads
1 package (450 g) deep-frozen leaf spinach
600 g Fish fillet (e.g. ling fish)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Flour
3-4 Tbsp Oil
400 ml Vegetable broth (instant)
100 ml Milk
1 pinch Sugar
200 g Noodles (e.g. ribbon noodles)
7-10 Tbsp grated nutmeg
100 g North Sea crabs

Directions

1
Onions peel, finely dice. Peel garlic and chop finely. Saffron with 50 ml of boiling water and let stand. Put spinach and 100 ml water in a pot. Cover and heat up at medium heat for 14-16 minutes.
2
Bring to the boil briefly, stirring several times. Pour into a sieve and drain. In the meantime wash the fish, pat dry, cut into 8 slices and sprinkle with lemon juice. Season with salt and pepper.
3
Turn in 2 tablespoons of flour. Heat 2 tablespoons of oil in a frying pan and fry the fish for about 3 minutes on each side. Take out and keep warm. Fry half of the onions in the frying fat until transparent. Dust with 1 tbsp. flour, sweat and deglaze with saffron water, stock and milk.
4
Bring to the boil while stirring, season to taste with salt, pepper and sugar and simmer for 2-3 minutes. Meanwhile prepare noodles in boiling water according to instructions on the packet. Heat 1-2 tablespoons of oil in a saucepan, sauté remaining onions and garlic in it, add spinach, heat and season to taste with salt, pepper and nutmeg.
5
Stir the prawns into the sauce, add the fish and heat. Pour pasta into a sieve, quench and drain. Arrange noodles, spinach and fish with sauce on plates.