For ➍ 5½ tbs unsalted butter (or vegetarian alternative)
220 g waxy potatoes
1 shallot
50 mg saffron
1 tbs hot water
10 cl dry white wine
20 cl fresh heavy cream (or oat cream)
1 tbs mild olive oil
4 fresh cod loins
50 g baby spinach
Preheat the oven to 160°C. Melt 2 tbs of butter in a small saucepan.
Peel the potatoes and slice them thinly using a mandoline or vegetable peeler. Arrange 10–12 slices in a shingled pattern on a baking sheet lined with parchment paper. For each person, create a rectangular "potato roof" the size of a cod loin, ensuring the slices overlap. Brush with melted butter and sprinkle with salt. Bake for about 35 m until golden yellow and crispy.
Meanwhile, finely chop the shallot.
Melt 1 tbs of butter in a saucepan over low heat and sauté the shallot for 2 m until soft. Crumble the saffron between your fingers and mix with the hot water.
Add the wine to the shallot, bring to a boil, and let it reduce for 1 m. Add the saffron (along with the water it was mixed in) and the cream, and simmer gently for 15 m. Season with pepper and salt to taste.
5 m before the oven time is up, heat the oil and 1½ tbs of butter in a non-stick frying pan. Fry the cod over high heat for 4 m, turning halfway through.
Remove the potato slices from the oven and press down on them with a spatula so they stick together well. Using a spatula, place a potato "roof" onto each piece of fish. Keep warm on a heated plate, covered with aluminum foil.
Finish the sauce by whisking in the remaining butter until the mixture is smooth and golden yellow.
Divide the baby spinach among warm plates. Place the cod with the potato crust in the center. Drizzle the saffron sauce around it.
Serve with a glass of Chablis.
