Fish Carbonade with Beer Recipe
Fish Carbonade with Beer
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: About 40 minutes
Difficulty: Easy
- 7 Cod steaks
- 7 Turbot steaks
- 7 endives
- 5 large onions
- 6 cloves of garlic
- 1 bunch of parsley
- 1 sprig of thyme
- 2 bay leaves
- 2 liters (8 cups) Beer
- 3 tbsp. oil
- 7 large potatoes
- 2 tbsp. cornstarch
- 14 slices of smoked bacon
- 6 tbsp. mustard
- 10 slices of white bread
- 500 g (18 oz.) white mushrooms
- 200 ml (3/4 cup) veal stock
- 3 slices of gingerbread (pain d'épice)
- 15 juniper berries
- 120 g (1/2 cup) butter
- 1/2 tbsp. chicory extract
- 550 g (1 lb. 3 oz.) mussels
- 2 glasses of white wine
  1. Sauté the chopped onion in a cocotte; place the lightly-floured fish on top surrounded by the smoked bacon; add the garlic, parsley, salt and pepper; 
  2. add the beer and veal stock to reach to the top of the ingredients; add the gingerbread, thyme, bay leaf and juniper berries; cover and simmer for 25 minutes; 
  3. cook the endives; separate the leaves; 
  4. sweat a chopped onion; add the mushrooms, salt and pepper; 
  5. then make a little endive cake; 
  6. brush the slices of bread with mustard and sauté in a skillet; 
  7. steam the potatoes; 
  8. remove the fish; reduce the sauce, add the chicory; thicken lighty; correct the seasoning and whisk in the butter; 
  9. cook the mussels with an onion, thyme, bay leaf and white wine; 
  10. arrange on a platter around the fish, sauce, endive cake, croutons, potatoes and chopped parsley. 

A recipe from Marie-Anna Le Nezet, chef of the Plessy restaurant in Tourcoing

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