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Starter: Cod with fennel, apple and chamomile

Serve with:



  • 1 filet of cod
  • ½ fennel corm
  • ½ apple (granny smith)
  • 150 g shellfish or fish stock
  • 1 sachet of camomile tea
  • 1 leave of Roman chervil


Season the fish with pepper and salt and fry the fish in hot olive oil until golden brown. Finish the cooking process in a pre-heated oven at 150°C.
Slice the fennel thinly and fry in a bit of hot oil. Season with pepper and salt. Slice the apple using a mandolin and cut further into shape as you like (e.g. rounded).
Bring the stock to the boil. Add the camomile, let brew for 2 to 3 minutes and then sieve the liquid. Arrange a few apple slices on a plate and put the fish on top. Garnish with the fried fennel and a leave of Roman chervil. Serve the sauce separately in a saucer. 

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