For ➋800 g cod fillets
4 tbs olive oil
15 cl Dupont Blanche, Hainaut white beer
500 g spinach
4 shallots, chopped
100 g butter
100 g smoked salmon, cubed
400 g potatoes
1 bunch of chives
25 cl fresh cream
1 egg
Bake the cod fillets slightly in olive oil. Bake for 10 m in the oven at 180 ° C.
Deglaze with white beer and simmer for 1 m..
Meanwhile, stew the spinach leaves cooked and shallots briefly in 50 g of butter . Add the smoked salmon into cubes increased.
Boil and mash the potatoes. Add a bunch of chopped chives and warm cream to the puree. Mix well and season with salt and pepper, then add the egg and 50 grams of butter.
Serve.
