John Myers
Cod Fillet with Wheat Beer Beurre Blanc and Potato and Lemon Mash
The perfect cod fillet with wheat beer beurre blanc and potato and lemon mash recipe with a picture and simple step-by-step instructions.
- 4 piece Cod fillet
- 0,2 liter Wheat beer (wheat beer) top-fermented light
- 1,5 kg Potatoes
- 0,3 liter Vegetable broth
- 1 Shallot
- 300 g Butter
- Extra virgin olive oil
- 1 Organic lemon
- Salt
- Noilly Prat
- White wine
- 1st sauce approach: Dice shallot, sauté in a little butter. Then top up with a sip of white wine, Noilly Prat and the broth. Reduce until almost all of the liquid has boiled down. Then add wheat beer as you feel. So between 100-150 ml.
- Using a blender or mixer, gradually beat 250 g butter into the butter. Salt.
- Peel potatoes as you would for mashed potatoes, mash and cook. Wash the organic lemon, peel off the peel, squeeze out the juice and add to the mashed potatoes. Then fold in the oil until it has a nice consistency. A quantity cannot be specified, it depends on the potatoes.
- Make a five percent saline solution, put the fish fillets in for 10 minutes. Remove, pat dry, fry in a little foaming butter and roast.
- White and green asparagus were served cooked in foil. Sauce is not in the photo by mistake, with mashed potatoes everyone knows what it looks like.
Facebook Comments