Cod with spinach cream and mushroom butter

Name: cod with spinach cream and mushroom butter
Total time: 25 min
Yield: 4
Ingredients: 500 gram cod fillet; 3 tablespoon almond shavings; 1 onion; 1 toe garlic; 1 tablespoon olive oil; 300 gram Spinach; 500 gram mashed potatoes; 400 gram mushroom mix; 4 tablespoon butter; salt and white pepper

Ingredients

Directions

Extra requirements: oven dish and a food processor.
Preheat the oven to 150 ° C.
Grease an oven dish.
Cut the fish into pieces, one per person.
Dab dry and sprinkle both sides with salt and a little white pepper.
Place the fish in the baking dish and bake about 10 (thin pieces) to 16 minutes (thick pieces) in the oven.
Add thinner pieces later or lay thin pieces together.
Roast the almonds on a high heat in a dry frying pan while constantly shaking.
Chop the onion and chop the garlic.
Fry the onion and garlic in the oil in a large frying pan, add the spinach after 3 minutes.
Let the spinach shrink by leaping and then puree the mixture in the food processor.
Return to the pan and mix with the mashed potatoes.
Let it warm well and season with salt.
Heat a frying pan over high heat and fry the mushrooms in a quarter of the butter.
Season with salt and pepper.
Divide the mushrooms over the fish fillets and put them back in the oven for another 2 minutes.
Put the remaining butter in the mushroom pan and let it fizz (but not color) on medium heat.
Add a drop of water or white wine against burning and keep warm on low heat.
Spread the spinach potato cream over the middle of warm deep plates.
Then place the fish with mushrooms and sprinkle the almonds over it.
Serve and spoon the mushroom butter over the table.