Cod & spinach version 2
When I find a seasonal combination I like, it is not rare that I test it in several bariations and versions. Right now there is some nice cod and plenty of Japanese spinaches, and I particularly like the two together, so after the wet risotto I tried a butter grilled cod with spinach and oat bran pancakes and some blanched spinaches. Super delicious! For the cod just a little of butter in a hot pan grilled both sides until crispy. For the blanched spinaches in a little of boiling salted water, I soak the cut spinaches no longer than 5min, then drain well. For the pancakes I used spelt flour, oat bran in the quantity you like, add baking powder, salt, chopped spinaches, 1 or 2 eggs, soy milk, stir well, then cook in a pan at low heat. Serve all while still jot and eat immediately!