Salad of cod, fennel and white beer of francs of biemen

Name: salad of cod, fennel and white beer of francs of biemen
Total time: 30 min
Yield: 4
Ingredients: 300 gram cod fillet in slices; salt to taste; 1 fennel bulb with foliage in thin slices; 1 tablespoon flour; 2 tablespoon olive oil; 115 gram cooked canned broad beans; 1 shallot finely chopped; 3 tablespoon fish fond; 7 cl Hoegaarden white beer; 1 lump butter; 75 gram mixed salad; pepper from the mill and salt to taste

Try this salad of cod, fennel and white beer from Frank van Biemen

Ingredients

Directions

Sprinkle the slices of cod with salt and let them rest for a while.
Boil the slices of fennel in a pan of boiling water with a pinch of salt in 5 minutes al dente and drain them in a colander.
Dust the slices of cod fillet with flour and shake off the excess flour.
Heat the oil in a frying pan and fry the cod on a high heat.
Remove the fish from the pan after 4 minutes.
Fry the shallots in the remaining shortening and add the beer and fish stock after a minute.
Stir the butter through the sauce so that it binds.
Season with salt and pepper.
Divide the mixed lettuce and the fennel slices over the plates.
Put the slices of cod on them and spread the (drained) green beans over it.
Use the remaining baking liquid as a dressing and sprinkle it over the plates.
Garnish with the leaves of the fennel bulb.