Stockfish with beetroot and spinach

BACCALA ' CONbarbabietole 2_07292, spinach and PAPRIKA SAUCE INGREDIENTS for 4 PEOPLE 700 g cod soaked, 1/2 l of milk, 400 g baked dibarbabietole, 60 g of spinach salad leaves, 100 ml of cream, 125 ml of yogurt, 2 lemons, 2 tablespoons of olive oil, one teaspoon of paprika, a sprig of dillSalt wash the lemons and spremeteli.

Mix in a bowl the yogurt, cream and half the lemon juice.

Let stand for 30 minutes at room temperature.

Bring to a boil in a pot 2 l of water with milk, 2 tablespoons coarse salt and lemons.

Wash the codfish scraping the skin with a small knife and split it into pieces of about 3 cm.

Immerse it in boiling water and let Cook for 15 m.

Preheat oven to 220° Peel, wash and dry labarbabietole.

Cut into thin slices (3-4 mm).

Arrange on a baking tray lined with baking paper and drizzle with prepared sauce with a pinch of salt, the lemon juice and oil.

Cover the pan with aluminum foil, turn off the oven and bake the bread pan.

Leave the door closed until ready to serve.

Wash the spinach leaves, drain and dry them.

Drain salt cod, remove skin and bones, split it to flakes with a fork and place on a plate, cover with aluminum foil and place the cod in the oven.

Pour the mixture in a pan of cream and yoghurt, add the paprika and a pinch of salt and heat to low heat for 2 minutes, stirring with a wooden spoon.

The sauce must not boil.

Place on a serving dish the slices ' beard ' ietola, circondatele with spinach and place the cod flakes sullebarbabietole.

Season with hot sauce.

Garnish with dill washed, dried and chopped with scissors.

Serve.