Food For Thought

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











Ingredients:

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

Method:

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.