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Salad of cod, fennel and white beer of francs of biemen
Try this salad of cod, fennel and white beer from Frank van Biemen
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Ingredients
Directions
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Sprinkle the slices of cod with salt and let them rest for a while.
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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.
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Dust the slices of cod fillet with flour and shake off the excess flour.
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Heat the oil in a frying pan and fry the cod on a high heat.
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Remove the fish from the pan after 4 minutes.
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Fry the shallots in the remaining shortening and add the beer and fish stock after a minute.
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Stir the butter through the sauce so that it binds.
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Season with salt and pepper.
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Divide the mixed lettuce and the fennel slices over the plates.
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Put the slices of cod on them and spread the (drained) green beans over it.
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Use the remaining baking liquid as a dressing and sprinkle it over the plates.
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Garnish with the leaves of the fennel bulb.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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