For ➍4 pieces cod fillet
100 g shrimps* (optional)
mash:
4 stalks leek
1 kg potatoes (f.i. Bintje)
1 25 cl bottle white beer
1 large onion
a few bay leaves
few sprigs fresh thyme
sauce:
150 g fresh butter, ice-cold
pepper & salt
1 shallot
1 25 cl bottle white beer
a dash of cream
juice of ½ lemon
Peel the potatoes. Boil them in salted water.
Cut the onion. Saute in a covered pot with a knob of butter, without browning.
Cut the leek stalks into small pieces. Add to the pot with onions.
Make a bouquet garni: tie some bay leaves and some thyme sprigs together with kitchen twine. Add to the onion and leek mix.
Pour 25 cl beer in the pot. Let it simmer for 15 m on low heat.
Remove the bouquet garni from the pot with braised leeks. Drain the cooked potatoes and stir in vegetable mixture. Respect a mixture of ⅔ vegetables and ⅓ potatoes for a smooth mash. Add pepper and salt.
Meanwhile prepare a beurre blanc butter sauce**. Chop the shallot finely. Place a small saucepan over a medium heat. Cover the bottom with white beer. Add the shallot and a dash of lemon juice. Let the beer boil briefly.
Cut the refrigerator cold butter cut into cubes. Add a dash of cream to the pan and let the sauce reduce until ⅓ of the volume. Pour the sauce through a sieve been cooked so that the shallot pieces can be removed. Add them to the pot with leeks. Over low heat, whisk the sauce, gradually add the cold butter lumps. Season with salt and pepper. Keep warm.
Preheat the oven to 150°C. Melt a knob of butter in an ovenproof pan over medium heat. Season the fish with some pepper and a pinch of salt. Fry the pieces of cod on both sides, so they get a golden crust.
Spoon a little bit of the drippings over the fish. When the fish is colored, put the pan in the preheated oven.
Let the cod cook for 7 m. Spoon some dripping between the pieces.
Serve each piece of cod with a portion of mash. Spoon some of the butter sauce over. white beer.
Add a serving of hand-peeled shrimps.*
Cut the onion. Saute in a covered pot with a knob of butter, without browning.
Cut the leek stalks into small pieces. Add to the pot with onions.
Make a bouquet garni: tie some bay leaves and some thyme sprigs together with kitchen twine. Add to the onion and leek mix.
Pour 25 cl beer in the pot. Let it simmer for 15 m on low heat.
Remove the bouquet garni from the pot with braised leeks. Drain the cooked potatoes and stir in vegetable mixture. Respect a mixture of ⅔ vegetables and ⅓ potatoes for a smooth mash. Add pepper and salt.
Meanwhile prepare a beurre blanc butter sauce**. Chop the shallot finely. Place a small saucepan over a medium heat. Cover the bottom with white beer. Add the shallot and a dash of lemon juice. Let the beer boil briefly.
Cut the refrigerator cold butter cut into cubes. Add a dash of cream to the pan and let the sauce reduce until ⅓ of the volume. Pour the sauce through a sieve been cooked so that the shallot pieces can be removed. Add them to the pot with leeks. Over low heat, whisk the sauce, gradually add the cold butter lumps. Season with salt and pepper. Keep warm.
Preheat the oven to 150°C. Melt a knob of butter in an ovenproof pan over medium heat. Season the fish with some pepper and a pinch of salt. Fry the pieces of cod on both sides, so they get a golden crust.
Spoon a little bit of the drippings over the fish. When the fish is colored, put the pan in the preheated oven.
Let the cod cook for 7 m. Spoon some dripping between the pieces.
Serve each piece of cod with a portion of mash. Spoon some of the butter sauce over. white beer.
Add a serving of hand-peeled shrimps.*
*Optional.
**Or make a simple melted butter sauce with shallot and butter.
Try a leek mash with salmon and shrimps.
