Large jacket potatoes with wild spinach and steamed cod in a white wine sauce
Enjoy this flavourful dish with large jacket potatoes, perfectly paired with wild spinach and toasted pine nuts. The steamed cod, topped with a creamy white wine sauce, brings all the flavours together harmoniously for a refined yet simple meal. A delicious dinner full of fresh and pure ingredients.
Ingredients:
For the white wine sauce:
- 150 ml vegetable or fish stock
- 50 ml dry white wine
- 1/2e tbsp white wine vinegar
- Grater of ¼ lemon
- 200 ml of cooking cream
- Salt and pepper, to taste
- 75 g cold butter, lumps
For the remaining ingredients:
- 3 tbsp sunflower oil
- 600 g Cêlavíta multipurpose potatoes
- 4 slices of cod à 120g each
- 600 g wild spinach, washed, stemless
- 1 tbsp pine nuts
- Salt and pepper, to taste
Preparation
Step 1:
Reduce the stock, white wine, white wine vinegar, lemon zest and cooking cream to about half. Then season the base with salt and pepper.
(The base can also be prepared "mise en place" and reheated and assembled before serving).
Just before serving, assemble the hot sauce with lumps of cold butter, do not let the sauce boil again.
Step 2:
Preheat the steamer in advance (100°C).
Preheat a spacious frying pan with a little sunflower oil. Place the potatoes halved side down in the pan. Fry the potatoes over medium heat until golden brown on all sides without turning them too often during frying.
Step 3:
When the potatoes are almost ready, cook the cod in the steam oven for about 6 minutes.
Step 4:
Remove the potatoes from the pan and use this pan to fry the spinach and pine nuts.
Meanwhile, also heat the sauce lightly and assemble with the lumps of cold butter.
When the spinach is ready and the fish is cooked, the dish can be served.