Fish Carbonade with BeerTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: About 40 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:79 kcal
Proteins:2.6 g
Fats:2.4 g
Carbohydrate:9.1 g
Fibers:1.2 g
Sugar:1 g
Cholesterol:6.7 mg
Sodium:82.8 mg
Calcium:24.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
7
cod steaks
7
turbot steaks
5
large onions
6
cloves of garlic
1
bunch of parsley
1
sprig of thyme
2
bay leaves
2000
ml
beer
45
ml
oil
7
large potatoes
30
ml
cornstarch
14
slices of smoked bacon
90
ml
mustard
10
slices of white bread
500
g
white mushrooms
200
ml
veal stock
3
slices of gingerbread (pain d'épice)
15
juniper berries
120
g
butter
7.5
ml
chicory extract
550
g
mussels
400
ml
white wine
METHOD
- Sauté the chopped onion in a cocotte; place the lightly-floured fish on top surrounded by the smoked bacon; add the garlic, parsley, salt and pepper;
- add the beer and veal stock to reach to the top of the ingredients; add the gingerbread, thyme, bay leaf and juniper berries; cover and simmer for 25 minutes;
- cook the endives; separate the leaves;
- sweat a chopped onion; add the mushrooms, salt and pepper;
- then make a little endive cake;
- brush the slices of bread with mustard and sauté in a skillet;
- steam the potatoes;
- remove the fish; reduce the sauce, add the chicory; thicken lighty; correct the seasoning and whisk in the butter;
- cook the mussels with an onion, thyme, bay leaf and white wine;
- arrange on a platter around the fish, sauce, endive cake, croutons, potatoes and chopped parsley.
..........
A recipe from Marie-Anna Le Nezet, chef of the Plessy restaurant in Tourcoing
