Ingredients
Preparation
- Cut the saithe in servings and sprinkle with salt and pepper.
- Fry the fish for approx. 1 minute on each side, so it gets golden. Remove it from the pan and keep it warm.
- Cut cauliflower into small bouquettes and chopp hazelnuts. Fry the cauliflower in olive oil until it gets some color.
- Add hazelnuts, crème fraîche and spinach, and let it get warm. Season to taste with salt and pepper, and lemon juice.
- Add the fish back into the pan and serve with cooked potatoes on the side.