Cabillaud (Morue) à la Dublinnoise

Cod (Cod) in Dublinnoise

Preparation: 10 min


Total: 20 min

Preparation time: 10 min

Cooking time: 10 min

Portions: 2 persons



1 lbs fresh cod
142 gr baby spinach
1 French shallot
10 gr butter & 10 gr mixed flour (red)
1 cup fish smoke
Have a cup of cream 35%
¼ of cup of white wine
Salt, pepper, lemon juice, olive oil




  1.  Brown your chiselled shallots without colouring in a little oil.
  2.  Deglaze with white wine and allow to halve.
  3.  Add the fish fumet and bind with the roux.
  4.  Add the spinach babies and mix with the hand mixer. Stir in cream, bring to a boil.
  1. On a plate with parchment, place the fish and season with salt, pepper, lemon juice and oil.
  2.  Bake at 350 ° F for 10 min.
  3.  Serve: on a piled potato or white rice. Place the cod on it and serve with the hot sauce.



Replace cod (cod) with haddock or other white-fleshed fish.