Starter: Cod with fennel, apple and chamomileServe with:
MA MÈRE SPÉCIALE
- 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
Preparation: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.