Cod Fillet with Spinach and Beetroot

Ingredients

• 500 g beetroot
• 1 onion
• 2 EL Butter
• Cumin
• Salt
• Pepper (freshly ground)
• 400 g spinach (frozen or fresh)
• 2 EL Butter
• 1 small onion
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• nutmeg
• 400 g cod fillet
• 1 lemon (unprocessed)
• Salt
• Pepper (freshly ground)
• flour (for coating)
• clarified butter (for frying)
• parsley (for garnish)

Instructions

1. 1.

   Peel the beetroot and cut into even cubes. Peel the onion and finely dice it.

2. 2.

   In a pot melt the butter, sauté the onion, add the beetroot, continue cooking, season with cumin and add enough broth so the pieces can "float". Cook the vegetables over medium heat for about 30 minutes until tender. Add more liquid if needed. The beetroot should be firm yet soft, the liquid almost evaporated. Finally season the dish with salt and pepper.

3. 3.

   Thaw the spinach or wash and clean fresh spinach.

4. 4.

   In a pot melt butter. Peel and finely dice the onion and garlic clove, sauté them. Add the spinach, cook or warm it, season. If needed add a splash of vegetable broth.

5. 5.

   Pat the cod fillets dry and cut into strips about 4 cm wide. Grate the lemon zest, squeeze out the juice. Drizzle the cod with the juice, sprinkle with zest, season and coat in flour.

6. 6.

   Heat clarified butter in a pan. First sear the fish on the skin side, then flip and finish cooking.

7. 7.

   For serving place some spinach on plates, lay one or two fish pieces on top, spoon a bit of beetroot over them. Garnish the plates with beetroot liquid and parsley.