ingredients

4 cod pavers without skin (4 x 180 g)
1 dl of milk
40 g peeled almonds
3 beautiful sprigs of flat parsley
2 tbsp. to s. of capers
1 lemon
400 g spinach
1 clove of garlic
25 g coarse salt
10 10 25 g diced butter
2 1 1 tbsp. to s. olive oil

Equipment

1 large flat dish
Clingfilm
1 saucepan with lid
1 small strainer 1 strainer
1 clean linen
1 frying pan
1 small sharp knife
1 fork
1 stove
1 wide spatula
1 grid
1 4 hot plates

Steps

Step 1

Spread half of the coarse salt in the dish. Lay the cod cobbles on it, cover with remaining salt. Close with the cling film, let stand for 30 minutes in the refrigerator.

2nd step

At the same time, bring the milk to a boil.
Add the almonds, simmer for 5 minutes.
Take off the heat, cover, let infuse 15 min.
Drain, dry on the linen, keep in a bowl.

Step 3

Wash, dry, thin parsley.
Heat 2 tbsp. of oil in the pan.
Fry the parsley leaves for 3 minutes over medium heat.
Add salt.
Drain on the folded laundry in 4.
Rinse, drain the capers.

Step 4

Slice the tips of the lemon, peel it sharply following the curve of the fruit.
Pass the knife between pulp and membranes, rotate it under the pulp to detach it.
Keep pulp and juice in a bowl.

Step 5

Wash, dry the spinach.
Peel, prick the garlic on the fork.
Heat 1 tbsp. of oil in the pan, cook half of the spinach 3-4 min over medium-high heat, stir with the fork, salt.
Keep on a plate, cover to keep warm.
Cook same spinach remaining.

Step 6

Preheat the oven to 180 ° C (tea 4).
Rinse the cod pavers under the cold water tap, dry them on the laundry.
Heat 1 tbsp. of oil in the pan, add the cobbles and 10 g butter, cook 4 min over medium-high heat.
Sprinkle with the butter that has melted, cook another 2 min.

Step 7

Turn the tiles over with a spatula.
Add 10 g butter, cook 1 min.
Drain the pavers on the grid.
Pour in almond frying pan and 25 g butter, let blond 1 min 30 shaking the pan.
Add the capers, cook 1 min.

Step 8

Finally add the lemon.
Heat the pavers 1 min in the oven.
Spread the spinach on 4 hot plates, put the paving stones on them.
Decorate with almond-capers-lemon.
Put the fried parsley leaves.
Serve immediately.

tips

Adeline's

I choose my parsley. The curly is nicer, the flat parsley is more tasty and fries more easily in a small volume of oil. I test its cooking: I take out a sheet of oil, I put it on a cloth, I check if it is dry.

I wash the spinach. I put them in the water (for the shortest possible time!), I turn with the finger to make a whirlwind: the centrifugal force causes the impurities which are deposited at the bottom and in the center of the tank of washing.

Ecomalin. I cook almond-capers-lemon at the same time as the cobbles that I do not need to warm up; I do not heat the oven!

The wine that goes. Surprise: a pauillac (Bordeaux red Medoc) served at 16 ° C.