Bedøm denne opskrift
Panfried cod with sauteed summer greensBedøm
Opskrift af: Gather, Catch & Cook
• 300g cod loin
• 200g whole, fresh spinach - preferably not the baby leaves.
• 100g chanterelles, cleaned
• 100g fresh peas
• 10 small red onions - these was really small.
• 1 lemon
• 30g butter
• Herbs - Here red sorrel, nasturtium and lemon verbena.
• Salt and pepper
Wash the spinach very carefully, let a bit of water stay on the leaves.
Sautee the spinach in a bit of oil, season with salt and pepper. Remove from the pan when collapsed.
Season the cod with salt and pepper. Fry the cod in a bit of butter - 10g - on the skinside until the heat have permeated 2/3 of the fish. You can see it turn white. Turn it around and cook for another 2 minuttes. Let it rest.
Meanwhile cooking spinach and cod, melt the rest of the butter in another caserole. Add cleaned onions and chanterelles. Sautée for 5-7 minutes. At the very end add the peas, season with salt, pepper, lemonjuice and cest.
Place the spinach on the plate. On top of that the cod and the greens. Finish with herbs.
You can use both cod with and without skin. Always start roasting on the skinside no matter if the is skin or not. Skinless fish is way more fragile than with skin, so be careful. If you do not manage to get the skin crispy, remove it before serving. You do not want to eat soggy fishskin.