For ➍4 cod slices, 250 g each
20 cl fish fumet*
2 shallots
100 g fresh white breadcrumbs
100 g butter
1 lemon
1 tbs herbs, chopped**
salt & black pepper, milled
Preheat oven to 180°C. Peel and chop shallots. Peel lemon and discard white rims. Slice into rounds.
Spread shallots on the bottom of a buttered oven-proof dish as a bed for the cod.
Add salt and pepper, cover cod with breadcrumbs. Put lemon slices on top.
Put in oven for 25 m at 180°C.
When ready, keep fish warm and pour cooking juicess in a saucepan.
Add butter to the juices on low heat. Mix in the herbs.
Serve with boiled potatoes and a blond Belgian beer.
Spread shallots on the bottom of a buttered oven-proof dish as a bed for the cod.
Add salt and pepper, cover cod with breadcrumbs. Put lemon slices on top.
Put in oven for 25 m at 180°C.
When ready, keep fish warm and pour cooking juicess in a saucepan.
Add butter to the juices on low heat. Mix in the herbs.
Serve with boiled potatoes and a blond Belgian beer.
*Replace ¾ of the fumet by a Belgian blond beer to have a less fishy taste.
**The so-called fines herbes: 1 stalk parsley, 3 stalks chervil, 3 stalks chive...
The culinary traditions of Flanders, the northern part of Belgium, have been influenced by several occupying foreign states, from Rome to Burgundy to Spain and Austria. This dish reveals a medieval Burgundy origin.
