Stekt Torsk

Ingredients

• 1½ lbcod filletloin or fillet, patted dry, cut into portions
• 7 ozspinachfresh, washed, tough stems removed
• ¾ cupcreamfor the creamed spinach; crème fraîche also works
• 3⅛ ozbutterfor frying and basting the fish, some for spinach and potatoes
• 1 tbspoilfor frying, together with the butter
• 1⅓ lbpotatoessmall, boiled in salted water, as a side
• 2 clovesgarlicfinely chopped, for the spinach
• 1lemonjuice, to season the spinach
• ½ tspnutmegfreshly grated, for spinach or potatoes
• saltto taste
• black pepperfreshly ground, to taste
• 2spring onionsfinely sliced, for the spinach and as garnish (optional)

Method

1. Prepare the codPat the cod dry, cut it into portions and season lightly with salt and pepper. If you have time, cover the salted fish and leave it somewhere cool for about 30 minutes.
2. Boil the potatoesBoil the potatoes in salted water until tender.
3. Prep spinach and garlicMeanwhile, wash the spinach, drain it well and remove any tough stems. Finely chop the garlic and, if using, finely slice the spring onions.
4. Start the creamed spinachHeat a little butter in a deep frying pan and let the spinach wilt in it. Add the garlic, the cream and, if using, some of the spring onions, bring to the boil and let it thicken slightly for a few minutes.
5. Season and keep warmSeason the creamed spinach with nutmeg, salt, pepper and lemon juice, then keep it warm.
6. Heat the butter for fryingHeat most of the butter with the oil in a frying pan until it stops foaming.
7. Fry the cod until goldenLay the cod in the pan and fry until golden on both sides, about 4–6 minutes in total, basting it several times with the butter as it cooks.
8. Toss the potatoes in butterDrain the potatoes and toss them in the remaining butter, with a little nutmeg if you like.
9. Plate up and serveServe the cod with the creamed spinach and potatoes, scattered with the rest of the spring onions.

Tips and variations

Crème fraîche works in place of the cream. To skip the cream altogether, simply wilt the spinach in butter and roughly crush the potatoes in their skins with butter and nutmeg. Another cream-free option: cook the spinach with chard, garlic, lemon and capers in the same pan. Leeks make a good extra vegetable. For a crisp version, fry the cod in an almond and breadcrumb crust and serve it with horseradish coleslaw and peas instead of spinach. To serve, spoon the remaining butter from the pan over the fish and potatoes.