Warm salad of cod and fennel

08556 WARM SALAD of cod and FENNEL INGREDIENTS for 4 PEOPLE An untreated lemon, a quart of fish broth, 800 g of cod, 8 juniper berries, 500 g of potatoes, fennel, 4 50 g spinach shoots, 10 g of butter.

For the vinaigrette: 2 tomatoes, 2 tablespoons oil, 1 tablespoon of walnut oil, salt, pepper.

Keep aside the lemon rind and squeeze it.

Prepare the vinaigrette: Peel, cut in half, remove the seeds and chop the flesh of the tomatoes, pour it into a bowl with the olive oil, lemon juice, salt and pepper and let marinate for 15 minutes at room temperature.

In a saucepan, pour the soup, cod, lemon rind and juniper berries; bring to a boil, continue cooking for 5 minutes, soft focus and let it sit for 10 minutes, away from fire.

Peel and cook potatoes steamed.

Clean the fennel, cut into slices and cook for 3 minutes, steamed.

Rinse and depicciolate sprouts and spinach in a saucepan, without ceasing to stir, let them sweat, for 2 minutes at high heat, in hot butter.

Strain the vinaigrette through a strainer, remove cod, remove skin and bones and chop the pulp.

Pour it in a bowl with half the vinaigrette and mix.

Spread spinach, fennel and cod dishes, nappate with the vinaigrette and serve warm with the potatoes.