ingredients

4 large potatoes
1/2 liter of fish smoke (bought at the fishmonger's)
1/2 l Cranberry Classic Ocean Spray, 4 cod fillets 160g each, 100g spinach shoots

Steps

Step 1

Peel the potatoes giving them a cylinder shape. Cut them into slices of 1 cm thick to get 20 pieces.

2nd step

In a flat saucepan, roll out the potato slices and pour over a mixture of fish stock, Cranberry Classic Ocean Spray and a pinch of salt.

Step 3

Bring to a boil and cook over low heat until the potatoes are completely cooked. Remove these and set aside on a plate.

Step 4

Continue to reduce the cooking juice until you get 4 tablespoons. Reserve off the heat.

Step 5

Steam the cod fillets.

Step 6

Meanwhile, season the spinach sprouts with a dressing.

Step 7

Once cooked, place the cod on paper towels. Arrange in rosette, on each plate, 5 slices of potato. Divide the spinach salad into the center of the plate and place a cod fillet. Sprinkle cranberry juice.