Sunday Flavors

FRESH COD SAUTÉ WITH POTATO SALAD AND SPINACH SAUCE

YOU WILL NEED (serves 4)
COD FILETS:
600 gr / 1 lb and 5 ¼ oz of fresh cod filet (or similar fish);
Sea salt;
Rose pepper freshly grounded;
2 lemons;
50 gr / 1 ¾ oz of butter;
50 ml / 1 ¾ fl oz extra virgin olive oil;

POTATO SALAD:
500 gr / 1 lb and 1 ½ oz of baby potatoes;
1 small cucumber, peeled and deseeded;
1 garlic clove, diced;
½ onion, diced;
Extra virgin olive oil;
Vinegar;
1 teaspoon of dried oregano;
Salt;
Pepper.

SPINACH SAUCE:
300 gr / 10 ½ oz of fresh spinach leaves;
1 garlic clove, diced;
Drizzle of olive oil;
Salt;
Grated nutmeg;
1 ½ tablespoons of all-purpose flour;
100 ml / 3 ½ fl oz of milk.

METHOD:
MARINATION:

Cut fresh cod filets into 4 serving pieces and season it with salt, freshly grounded rose pepper and freshly squeezed juice of 2 lemons;
Leave it to marinate for, at least, 2 hours;

COOKING:
COD FILETS:

In a skillet, on medium heat, heat olive oil and butter and sauté cod filets, equally, until browned, turning it over very gently with a spatula (around 10 minutes cooking time per inch of thickness);

Reserve cod filets in a warm place;

POTATO SALAD:
Boil potatoes with skin in salty water;
Drain potatoes and let it cool in the refrigerator;
Peel potatoes and laminate it;
Slice cucumber very thinly and add to the potatoes;
Add garlic clove and onion thinly sliced;
Season this salad with olive oil, vinegar, oregano, salt and pepper. involve very gently;

SPINACH SAUCE:
In a skillet heat olive oil and sauté garlic until clear;
Add spinach leaves, washed and drained;
Season with salt and grated nutmeg. Stir and let it smooth;
Wisk flour and milk very well and incorporate in the spinach;
Process in a blender to obtain a smooth texture sauce.

SERVING:

To serve individually, place a circular amount of potato salad in the center of the plate, place a cod filet over the salad and make a decoration with spinach sauce.