Today we’re cooking with beer with master chef Cédric Poncelet. He’s making pan-fried cod, fennel confit with orange, cherry tomatoes, green asparagus, herb puree and a Kasteel Tripel sauce.
Preparation time:
1 h
Ingredients
to serve 4
Ingredients
- 800 g cod fillets (4 180 to 200 g portions)
- 600 g bintje potatoes
- 2 bunches of cherry tomatoes (cut in stalks of 3)
- 16 green asparagus spears
- 1 fennel
- 6 shallots
- ½ onion
- 1 clove of garlic
- 200 ml orange juice
- 200 ml chicken stock
- 100 ml fish stock
- 330 ml Kasteel Tripel
- 500 ml whipping cream
- Olive oil
- 250 g salted butter
- 2 bay leaves
- Chives
- Coriander
- Basil
- Saffron
- Thyme
- Piment d’Espelette
- Nutmeg
- Black pepper
- Pepper
- Salt
Video
Instructions
1. 600 g bintje potatoes
Preaheat the oven to 180°C. Clean the potatoes and roast dry in the oven for 1 hour.
2. 100 g salted butter, nutmeg, salt, pepper
Halve the potatoes, remove the skins and mix with the butter, nutmeg, salt and pepper.
3. 50 g chopped chives, 25 g chopped coriander, 25 g chopped basil
Add the herbs to the puree just before serving. Mix well.
4. 2 bunches of cherry tomatoes, olive oil, nutmeg, salt, pepper
Wash and dry the tomatoes and arrange them on a baking sheet with some olive oil, nutmeg, salt and pepper.
5. Put the cherry tomatoes in the oven for 3 minutes at 180°C and keep warm.
6. 6 shallots, 2 bay leaves, 3 sprigs of thyme, black pepper
Chop the shallots finely and fry until translucent in a pan with the thyme, bay leaves and black pepper.
7. 330 ml Kasteel Tripel, 100 ml fish stock, 200 ml chicken stock
Add Kasteel Tripel, fish stock and chicken stock to the shallots and reduce.
8. 500 ml whipping cream, salt, pepper
Next add cream, salt and pepper and leave the sauce to simmer on a low heat for 1 hour. Adjust the seasoning to taste.
9. Pour the sauce through a conical sieve and keep warm.
10. ½ onion, 1 clove of garlic
Dice the onion and garlic and fry until translucent in a casserole dish.
11. 1 fennel, 200 ml orange juice, chicken stock, saffron, piment d’Espelette, nutmeg, salt and pepper
Add the fennel, orange juice, chicken stock, saffron, piment d‘Espelette, nutmeg, salt and pepper.
12. Cover and cook for 30 minutes over a low heat until the fennel is crunchy. Press everything through a conical sieve, drain and keep warm.
13. 16 green asparagus spears
Peel the asparagus half way up, cut in half, blanch in salted water and then plunge into ice water. Keep the asparagus tips to one side for the garnish. Cut the ends in cubes and add these to the fennel.
14. 800 g cod fillet, olive oil
Rinse the fish and dry thoroughly with kitchen paper. Heat some olive oil in a pan and fry until the internal temperature reaches 41 °C, or cook in the oven (bake setting at 41 °C).
15. Heat the vegetables and the puree. Spoon the puree into a cooking ring and fill half way. Fill to the top with fennel.
16. Arrange the 3 green asparagus ends, tomatoes and cod on the plate.
17. Pour the sauce over the top.
