Recette

  1. dos de cabillaud sur lit d'épinards frais Picvert
    Cod-fish loin on a bed of fresh spinach and baby spinach

    Heat your oven at 180°C.

    Fry the cod-fish loins in the butter. Put to one side.

    Gently sauté your shallots in the same frying pan. Add salt and pepper to taste.

    Rinse the spinach shoots in clear water and melt them in the frying pan for approx. 3 minutes.

    Finish cooking the cod in the oven for 4 minutes.

    Place your spinach in the middle of the plate, lay your cod on top and decorate with a few rinsed raw baby spinach leaves.

    Add a light drizzle of olive oil.

     

    Recipe created by Chateau de Rilly's Chef Lanotte.

    "Festive Special" Dish
    Ingredients
    For 4 persons
    Easy
    Preparation :
    25 min
    Cooking:
    10 min
    • 4 cod-fish loins with skin
    • 200 g spinach shoots
    • 20 g chopped shallots
    • 20 g butter
    • 50 g baby spinach shoots
    • salt
    • pepper
    Our Tip
    « Fry the cod-fish loins on the skin side to give a nice colour. »