Sunday, 3 May 2009


  • 2 fillets of smoked cod or haddock
  • skimmed milk
  • half a packed spinach leaves
  • 2 tbsp oil
  • 1 leek, diced
  • 1 tbsp pine nuts
  • 1 tbsp fresh dill  and parsley
  • red chili flakes
  • salt and pepper to taste
1) Wash the fish and drain. Place the fillets in a pan with the milk to cover the fish and heat gently. When it boils, turn the heat to low and cook the fish for 5 minutes. Take the fish out, set aside.
2) Saute the chopped leeks in the oil for couple of minutes. Add the spinach and stir. Cook for further 2 minutes with the herbs and the pine nuts. Add chili pepper and season with salt.
3) Divide into 2 serving plates . Flake the fish and place it on top the spinach and leek. 
4) Sprinkle with paprika or chili flakes and decorate with dill before serving.

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