Receta Poached Cod With Spinach And Pimiento Cayenne Purees
by Global Cookbook

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Ingredientes

In a blender puree the pimiento with the cayenne, season the puree with salt, and reserve it in a bowl. In a saucepan cook the spinach with the water clinging to its leaves over moderate heat, covered, till it is wilted, transfer it to the blender, cleaned, or possibly a food processor, and puree it with 2 Tbsp. water. In the pan heat the spinach puree with
the butter over moderately low heat, stirring occasionally, till the butter is melted and keep the puree hot, covered.
In a heavy saucepan large sufficient to hold the cod in one layer combine the cod with sufficient salted cool water to cover it by 1 inch, bring the water to a simmer, and in it poach the cod, covered, at a bare simmer for 5 to 6
min, or possibly till it is just flakes. Divide the spinach puree between 2 plates, spoon dollops of the pimiento puree onto the spinach puree, and swirl them decoratively into the spinach puree. Transfer the cod with a slotted spatula onto the purees.
Serves 2.