Cod Fried on the Skin with Pommery Mustard Sauce

A great spinach recipe for every taste:

Cod fried on the skin with Pommery mustard sauce and spinach leaves.

Wash the potatoes well and cook them with the skin on until tender.

For the sauce, sauté the shallot and celery in a saucepan with the butter until colorless. Add bay leaf, thyme and peppercorns, as well as both types of mustard, mix well and sweat briefly. Extinguish with white wine and boil the liquid by half. Then fill up with the fish stock and cook again a little bit. Add the whipped cream and bring to the boil once. Strain everything through a fine sieve. Immediately before serving, season with salt, pepper and a little juice of a lemon, as well as a little mustard of your choice, and beat until creamy.

Preheat the oven to 170 degrees [1].

Slightly but precisely cut the skin of the fish fillets crosswise, season the fish fillets with salt and pepper. Sauté in a frying pan (with heat-resistant handle) with olive oil on the skin side and then cook for about four minutes in the heated oven [1], so that the fish is still nice and glassy at the core. Remove from the stove. If desired, add a little butter and thyme to the frying pan, carefully turn the fish fillets to the other side and fry them for a few seconds more.

Meanwhile, for the spinach, sauté the shallots in a saucepan with the butter until colorless. Add the spinach leaves and fall together, seasoning with salt, pepper, a

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