Roasted cod with raspberry sauce and spinach salad salad

Ingredients for Roasted cod with raspberry sauce and spinach salad salad

Instructions for Roasted cod with raspberry sauce and spinach salad salad

To prepare the Roasted cod with raspberry sauce and spinach salad salad recipe, please follow these instructions:

Sauce: cut raspberries into slices and put them in a pan with ½ dl water and grated ginger.
Boil them and simmer for 5 minutes. After which the pot is taken off. Add vinegar, sugar and the rest of the water therein.
Let it simmer for 3-4 min. Stir the onions together with the rhubarb and taste the sauce with sugar, salt and pepper.

Salad: Rinse the spinach well and swallow it dry. Come to the peasants.
Whip cream, lemon juice with salt, sugar and pepper. Pour dressing over the salad just before serving and turn it well.

Pisces:
Cut the fish into 8 pieces and dip them dry. Mix flour, salt and pepper and then turn the fish into it. Melt a good stick butter and put the fish golden on each side.

The dish is served with new potatoes and coarse bread.