Cod, beurre blanc and crunchy pistachios

A @SandraFoodieCreative recipe

Servings : 4 

Ingredients

• 4 cod fillets, well patted dry
• 15 ml (1 tbsp) butter
• 250 ml (1 cup) pistachios, coarsely chopped
• 125 ml (½ cup) panko breadcrumbs
• 15 ml (1 tosp) olive oil
• Salt and pepper

Spinach:

• 15 ml (1 tosp) butter
• 60 ml (¼ cup) white wine
• 1 shallot, finely chopped
• Salt and pepper
• About 1 liter (4 cups) baby spinach

Wihte butter :

• 1 shallot, finely chopped
• 125 ml (½ cup) white wine
• 5 ml (1 tsp) lemon juice
• About 345 g (¾ lb) butter, cut into cubes Salt, to taste

Preparation :

1. Preheat the Eno griddle to medium-high heat.
2. Place a saucepan on the plancha and sweat the French shallot in a little butter and a little salt.
3. Add the white wine, lemon juice and bring to a boil.
4. Gradually add the butter, whisking constantly. Adjust the seasoning and remove from the heat. It is possible to pass the beurre blanc through a sieve to obtain a smoother texture.
5. Melt the butter on the plancha and fry the chopped shallots. Add the spinach, stirring with the white wine. Remove from the heat when the spinach is cooked.
6. Brown the pistachios and panko breadcrumbs in the olive oil until the breadcrumbs are golden. Salt and pepper.
7. Pan-fry the cod in the butter for about 3 minutes on each side.
8. Arrange the spinach on the plate, then the fish and the pistachio crisp. Pour a little beurre blanc around it.