Codfish with saffron sauce

It looks fancy, right? Super easy, super quick recipe to impress your family/guests, especially for those occasions when you have no time to impress anybody at all. (The potato layer can be fried in a pan – it is a quicker and energy-saver solution)

INGREDIENTS (serves 3)

5 tablespoons unsalted butter

220 grams waxy potato

1 shallot

¼ g saffron + grind with a pinch of salt

1 pinch corn starch

100 ml dry white wine

200 ml cream

3 fresh cod fillets

50 g baby spinach

for decoration: “angel hair” chilli

METHOD

1. Preheat the oven to 200°C. Peel the potatoes and slice them as thinly as possible. Place 10-12 slices on a parchment-lined baking tray. Make sure the slices overlap. Create 1 potato line per person in the length of a cod fillet. Brush them with melted butter and sprinkle with salt. Bake for about 30 minutes until golden and crispy.

2 . Meanwhile, finely chop the shallot. Melt 1 tbsp butter in a saucepan over low heat and soften the shallot for 2 minutes. Crumble the saffron with salt. Add the wine to the shallot, bring to a boil and reduce for 1 minute. Add the saffron and the whipped cream and let it simmer for 15 minutes. If the sauce is not thick enough add cornstarch. Season with pepper and possibly salt.

3. Heat 2 tbsp butter in a non-stick frying pan. Fry the cod in it for 4 minutes on high heat. Remove the potato slices from the oven and press them with a spatula so that they stick together well. Place a potato roof on each piece of fish with a spatula.

4. Divide the baby spinach among 3 plates. Place the cod with the potato roof in the middle. Drizzle all over with the saffron sauce.