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COD WITH BROAD BEANS AND VINAIGRETTE

may be served hot or warm

per person:

100g cod

50g broad beans

vinaigrette:

1 table spoon mustard

1 soup spoon balsamic vinegar,

3-4 soup spoons of olive oil

salt, pepper

for decoration: chives, tarragon, parsley, 2 sticks of spaghetti


cook the beans in salted water for 10 minutes (they should still be fairly firm), drain and rinse in cold water

remove the skin

brown the spaghetti in a pan

prepare the vinaigrette:

in a bowl : mustard (must come first), delay it thoroughly with vinegar, then add olive oil spoon by spoon, add salt and pepper


steam the cod and arrange on a plate, add the beans and sprinkle with the vinaigrette and the chopped chives,

a little tarragon on the fish and a little parsley on the beans

finally, decorate the fish with the whole spaghetti (arranged as two antennae!)


Spicy white wine (dry) to enjoy with !