I am open to almost everything… When it comes to food. But I do have preferences, when it comes to the seasons. In general I prefer hot, intense, slowly simmered, fragrant food in the colder months of the year. I really like how you can build up different flavours when combining multiple spices, time and other ingredients.
And in the same way as I like the hearty stews in the winter, I do prefer simple and fast food during summer. WYSIWYG-Food. (What you see is what you get). And as many spices I use during the cold months, just as few do I use in the summer. Just a bit of salt, pepper, butter and some lemon cest. And of course herbs. Fresh herbs. That’s it.
I think, and this is completely at my own account, that you can take whatever if in season, combine and it will taste good. It think it is something I will look at in another post, but this dish basically proves it. All the ingredients is in season and it was what I had in the fridge. So I mashed it op and it was nothing but beautiful. I was hoping to get some fresh mackerel or turbot, but I ended up with cod. And that was basically a ok. Use the fish you have. Consider maybe switching the cod with haddock or pollock. It should be a bit more sustainable.. and most of the time also cheaper.
- 300g cod loin
- 200g whole, fresh spinach - preferably not the baby leaves.
- 100g chanterelles, cleaned
- 100g fresh peas
- 10 small red onions - these was really small.
- 1 lemon
- 30g butter
- Herbs - Here red sorrel, nasturtium and lemon verbena.
- Salt and pepper
Wash the spinach very carefully, let a bit of water stay on the leaves.
Sautee the spinach in a bit of oil, season with salt and pepper. Remove from the pan when collapsed.
Season the cod with salt and pepper. Fry the cod in a bit of butter - 10g - on the skinside until the heat have permeated 2/3 of the fish. You can see it turn white. Turn it around and cook for another 2 minuttes. Let it rest.
Meanwhile cooking spinach and cod, melt the rest of the butter in another caserole. Add cleaned onions and chanterelles. Sautée for 5-7 minutes. At the very end add the peas, season with salt, pepper, lemonjuice and cest.
Place the spinach on the plate. On top of that the cod and the greens. Finish with herbs.
You can use both cod with and without skin. Always start roasting on the skinside no matter if the is skin or not. Skinless fish is way more fragile than with skin, so be careful. If you do not manage to get the skin crispy, remove it before serving. You do not want to eat soggy fishskin.