Cod with Beans and Ebly

The preparation step 1:

1. You need a pan for the fish, a pan for the beans, a mortar, sharp knife, boards, a fireproof glass, various spoons. The first thing I do is preheat the oven to 80 degrees. Put a large plate (will be needed later to place the fish and keep it warm) in the oven.

The preparation step 2:

1. Bring the pan for the fish to medium temperature (palm test) and moisten the bottom with olive oil. Dab the cod on a paper towel until the optimal temperature is reached and cut into 4 equal parts. Add salt, lime zest and pepper. Then gently fry the prepared fish for 2 minutes on both sides until golden yellow. Take the preheated plate out of the oven and place the fried fish on it. Temporarily put it in the oven. Now raise the oven to a heat of 100 degrees.
2. Heat the vegetable stock in a pan or kettle and sprinkle the Ebly on top. Slowly reduce and then season with salt and pepper and a little freshly grated ginger. Add a trick of butter and keep warm. In the meantime I have already heated the prepared, washed princess beans cut into pens with a pinch of sugar and a pinch of butter in a second pan and let them caramelize lightly (light gold). Add the shallots and put the sliced ​​mushrooms in as well. Add a little bit of water to deglaze and season with the spices. Just before serving, stir in the mustard and briefly fold in the fresh savory.
3. As soon as the cod has reached its boiling point, I take the fish out of the oven and cover with some freshly grated lime.

Serving step 3:

1. Place the Ebly on the plate. Put the fish down and trap the beans next door. Finally, drizzle some more melted lemon butter over it.

Bon appetit and culinary greetings your Biggi