800 g cod loin with skin
1 tbsp. cooking oil
1 kg blue mussels
3 cloves garli
5 leaves lovage
1 tbsp.butter + 50 g for the sauce
200 ml dry white wine
½ tsp salt
4 spring onions
1 liter fresh spinach
½ clove garlic
Pinch of salt
Cut the cod in big serving sizes. Brush the skin with oil and season with salt. Place the cod on a hot barbeque, skin down, and cook 3-4 minutes on each side or until done.
Cut the spring onion in half, season with salt and grill these as well.
Clean the blue mussels and throw away any broken or dead mussels. If the stay open after you tap on the shell they are dead and should not be eaten.
Peel and chop the shallots and garlic. Heat up a pot and cook the onions and the garlic in butter for 30 seconds. Add salt, lovage, blue mussels and finally the white wine. Put a lid on the pot and cook for 5-6 minutes at high heat until the mussels open up. Stir around in the pot one or two times during this cooking process.
Save the cooked mussels for serving and pass the broth through a fine strainer.
Reduce the broth a little and mix it in a blender with 50 g butter to a foamy sauce. Season it with salt.
In a hot frying pan, quickly cook the spinach in butter with a small amount of garlic. Season it with salt.