Fried cod with Kasteel Tripel
Today we are cooking with beer with Mastercook Cédric Poncelet. He is preparing fried cod, candied fennel with orange, cherry tomatoes, green asparagus, herb puree and a sauce of Kasteel Tripel.
- 1 hour
- Culinary
- Cod
2 hours 40 Check out the cooking video
Ingredients Serves 4
1 600 g Bintje potatoes
Preheat the oven to 180°C. Clean the turnips and bake them dry in the oven at 180°C for 1 hour. 
Preheat the oven to 180°C. Clean the turnips and bake them dry in the oven at 180°C for 1 hour.
2 100 g salted butter, nutmeg, pepper, salt
Cut the turnips in half, remove the skin and mix with butter, nutmeg, pepper and salt. 
Cut the turnips in half, remove the skin and mix with butter, nutmeg, pepper and salt.
3 50 g chopped chives, 25 g chopped coriander, 25 g chopped basil
Just before dressing, add the herbs to the puree. Mix well.
Just before dressing, add the herbs to the puree. Mix well.
4 2 bunches of cherry tomatoes, olive oil, nutmeg, pepper, salt
Rinse the tomatoes, dry them and arrange them on an oven tray with olive oil, nutmeg, pepper and salt.
Rinse the tomatoes, dry them and arrange them on an oven tray with olive oil, nutmeg, pepper and salt.
5 Put the cherry tomatoes in the oven at 180°C for 3 minutes and keep warm.
6 6 shallots, 2 bay leaves, 3 sprigs of thyme, black pepper
Chop and glaze the shallots in a pan with thyme, bay leaf and black pepper. 
Chop and glaze the shallots in a pan with thyme, bay leaf and black pepper.
7 33 cl Kasteel Tripel, 1 dl fish fumet, 2 dl chicken stock
Add Kasteel Tripel, fish fumet and chicken stock to the shallots and reduce. 
Add Kasteel Tripel, fish fumet and chicken stock to the shallots and reduce.
8 0,5 l cream (40%), salt, pepper
Then add cream, salt and pepper and reduce the sauce over low heat for 1 hour. Adjust the seasoning to your liking.
Then add cream, salt and pepper and reduce the sauce over low heat for 1 hour. Adjust the seasoning to your liking.
9 Pass the sauce through a pointed sieve and keep warm.
10 ½ onion, 1 garlic clove
Dice the onion and garlic and cook until glazy in a casserole. 
Dice the onion and garlic and cook until glazy in a casserole.
11 1 fennel, 2 dl orange juice, chicken stock, saffron, piment d’Espelette, nutmeg, pepper and salt
Add the fennel, orange juice, chicken stock, saffron, piment d’Espelette, nutmeg, pepper and salt.
Add the fennel, orange juice, chicken stock, saffron, piment d’Espelette, nutmeg, pepper and salt.
12 Cover and cook over low heat for 30 minutes until the fennel is crisp. Pass through a pointed sieve, drain and keep warm. 
13 16 green asparagus
Peel the asparagus in half, cut in half, blanch in salt water and refresh with ice water. Save the asparagus heads for the garnish. Dice the ends and add them to the fennel. 
Peel the asparagus in half, cut in half, blanch in salt water and refresh with ice water. Save the asparagus heads for the garnish. Dice the ends and add them to the fennel.
14 800 g cod back, olive oil
Peel the asparagus in half, cut in half, blanch in salt water and refresh with ice water. Save the asparagus heads for the garnish. Dice the ends and add them to the fennel. 
Peel the asparagus in half, cut in half, blanch in salt water and refresh with ice water. Save the asparagus heads for the garnish. Dice the ends and add them to the fennel.
15 Heat the vegetables and puree. Place the puree in a mould and fill to half. Then top with fennel. 
16 Arrange the 3 ends of green asparagus, tomatoes and cod. 
17 Top with sauce. 
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In-store
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