By Guy Van Cauteren – Chef ‘t Laurierblad (Berlare)

Ingredients for 4 persons:

  • 4 x 200g cod (back) without  skin or fish bones
  • 1 bunch of parsley (with leaves)
  • 100 g bread crumbs or brioche crumbs (no sugar!)
  • 1 ladle Ghent mustard, for instance Tierenteyn
  • 150 g butter
  • 25 cl Jan De Lichte
  • 2 shallots
  • pepper
  • fine sea salt

Preparation

Rinse the parsley and pick tarragon. Cutter fine together with the bread crumbs. Dry the cod on a clean linen cloth. Season with pepper and salt on both sides, spread with the mustard and the green crumb. Cut up the shallot, stew without browning and deglaze with the beer. Reduce the sauce to ¼. 

Put the cod under the grill in a preheated oven, with a lump of butter on top. Leave for a few minutes. In the meantime finish the beer reduction on the fire with the lumps of butter. Let this cook well and season with pepper and salt.

Can be served with leek mash.