Cod with tangelo, new potatoes and spinach
Ingredients (serves 4)
150 g fresh butter
100 ml tangelo juice (a hybrid of mandarin and pomelo)
a dash of cream
1 cube of chicken stock
4 cod fillets
100 g fresh shrimp
800 g fresh spinach
1 kilo of bintje-type potatoes
Chop the shallot very finely.
Place a small saucepan on the hob, over moderate heat and pour in the tangelo juice along with the chopped shallot and a dash of lime juice, the chicken stock and the cream. Reduce briefly.
Add a dash of cream to the mixture and reduce the sauce to 1/3 of the volume.
Strain the reduced sauce to remove the pieces of shallot.
Stir the strained sauce with a whisk and gradually add the cold cubed butter. Note: the butter has to be melted into the sauce over low heat to prevent the sauce from curdling.
Season the beurre blanc to taste with salt and freshly-ground pepper.
Peel the potatoes and boil for 30 minutes in salted water.
Switch on the AEG combi steamer and set to the 1st programme.
Season the fish with medina spices and salt and pepper.
Then place the fresh spinach in the oven after 10 minutes.
The fish and spinach will be ready after about 20 minutes.
Arrange each cod fillet on the spinach, drizzle the sauce over the cod and garnish with fresh shrimp and marsh samphire.