Sort ingredients
willa
QR Code
Listen
Pdf
Boil the potatoes and keep them warm.
Rinse the spinach thoroughly and have ready to steam.
Boil the eggs, then chop them roughly, fry the bacon until crisp, and cut the beetroot into very small cubes.
Place the cod in a saucepan with 300ml water and sprinkle with salt and pepper. Bring to a boil then simmer for about five minutes.
When everything is ready, prepare the sauce. Melt the butter in a small saucepan, then add the flour and stir until it becomes a smooth paste. Add the fish broth a little at a time, stirring until all the lumps are gone. Add the mustard and cream, stir again until the sauce is smooth, and season with salt and pepper.
Now wilt the spinach in a separate pan until it collapses.
Serve the cod on a big platter sprinkled with the chopped parsley. Put the spinach, eggs, bacon, beetroot, horseradish, and mustard sauce in little dishes and serve on the side with the potatoes.