Tuesday, May 09, 2006

Grilled Cod on the Skin with Sautéed Salad Leaves and Light Curry Sauce


180 g. Baltic Cod, Clean Skin, No Bones
50 g. Butter
5 g. Shallots
1 dl. White Wine
2 g. Curry Powder
60 g. Spinach and Salad Leaves Mix
40 g. Tomatoes, in dice
Pepper and Salt


Make a Beurre Blanck sauce and add some curry powder. Panfry the cod on the skin. Wilt the spinach in some butter and add the tomato.
On the plate: first the salad leaves and spinach then the cod, sauce around. Garnish with some Chervil.

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