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. 

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