ingredients

600 skinless haddock tenderloin
500 g fresh spinach
4 potatoes
1 clove of garlic
25 cl of milk
1 dl of fresh cream

Steps

Step 1

Let the haddock desalt for 12 hours in a large salad bowl filled with cold water.

2nd step

The same day, peel, cut in 4, then cook the potatoes for 15 minutes in salted boiling water.
Meanwhile, drain, pocket the haddock for 3 minutes in simmering milk.
Keep everything warm.

Step 3

Tender spinach 5 min over high heat in a pan with cream and garlic cut into 4.
Crush the potatoes, pepper them strong at the mill, serve everything together on 4 plates.