I love trying different cheeses, and a Swiss gruyere is a firm favourite: with a whole milk flavour, nutty tones and fruit notes it is perfect for cooking. Try this surprisingly quick fish dish, served with an amazing combo of mushrooms, spinach, cream and of course gruyere cheese!!
Cod with melting Gruyere and Mushrooms
4 cod fillets, skinned
Salt and pepper
Flour for dusting
Olive oil for cooking
50 g butter
225g chestnut mushrooms, sliced
400g baby spinach
100g grated gruyere cheese
6 tablespoons double cream
Dry the cod fillets, season with salt and pepper and lightly dust each in flour.
Heat the olive oil in a non stick frying pan and once hot, fry the cod fillets, skin side, down for several minutes until golden brown. Turn them over and fry for several more minutes until just cooked through.
Meanwhile, melt the butter in a large pan and fry the mushrooms until tender. Add the spinach leaves, season and stir until spinach leaves begin to wilt.
Preheat the grill. Mix the grated gruyere with the cream and spoon on top of the cod fillets.
Place under a grill until cheese is golden and melting
Serve the cod on top of the mushroom and spinach. Delicious!