Starter: Cod with fennel, apple and chamomile

Serve with:

MA MÈRE SPÉCIALE

Ingredients:

• 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. 


credit: foodpairing.com