Flaked cod on a bed of spinach with grilled goat’s cheese

The simplest of fish dishes, this is light and wonderfully flavourful. To complement the unadorned fish, the goat’s cheese needs to be fairly fresh with a mild, gentle flavour, rather than fully ripened.

SERVES 4

1 leek, white part only, well washed and finely sliced

2–3 thyme sprigs, leaves stripped, stems reserved

2 bay leaves

½ lemon, cut into 4 pieces

100ml dry white wine

400g middle fillet of cod, cut into 8 large cubes

90g butter

350g leaf spinach, well washed and stems removed

1 semi-firm goat’s cheese log, cut into 8 rounds about 1cm thick

1 tbsp light olive oil

30ml double cream

Sea salt and freshly ground pepper

Fill a shallow pan with cold water, add the leek, thyme stems, bay leaves, lemon, wine and a small pinch of salt. Bring to a simmer and let bubble for 10 minutes, then add the cubes of cod, put the lid on and take the pan off the heat. Set aside to allow the cod to cook in the residual heat.

Strain two-thirds of the cod poaching liquor into another pan and let bubble to reduce by two-thirds. Remove from the heat and set aside.

Meanwhile, heat 30g of the butter in a large frying pan over a medium heat. Add half the spinach leaves, season very lightly with salt and cook for 1½ minutes, stirring every 30 seconds, then tip into a colander to drain. Cook the remaining spinach in the same way using another 30g butter, adding it to the cooked spinach in the colander once done.

Preheat the grill to high. Place the goat’s cheese rounds on a very lightly oiled small baking tray, sprinkle over the reserved thyme leaves and drizzle with a little olive oil. Place under the grill for 1–2 minutes until lightly coloured.

Add the cream to the reduced poaching liquor. Bring to the boil and let bubble gently for 1–2 minutes, then whisk in the remaining 30g butter, a small piece at a time. Add a little salt and pepper to taste. Set this beurre blanc aside; keep hot.

To serve, divide the drained spinach between 4 warmed serving plates. Drain the cubes of cod and flake two over each plate of spinach, by gently pressing the cubes between your thumb and forefinger. Arrange 2 grilled goat’s cheese rounds on each plate and spoon the beurre blanc around the edge. Serve at once.