Serves 4
Ingredients
150g cod fillet
Peanut crumb brioche
25g flour
40g yeast
200ml milk, 33°C
6 egg yolks
2 eggs
40g sugar
20g salt
190g soft butter
80g roasted peanuts
Broad beans
300g fresh thick beans
50g red pepper
Leek puree
500g leeks
Leek soup
400g leeks
50g onion
1 clove of garlic
50g butter
800g poultry broth
200ml cream
100g smoked belly bacon
Method
Cook cod fillet in olive oil at 45°C for 15 minutes.
Peanut crumbs
Slowly mix everything together in a mixing bowl for four minutes, then knead quickly for 6 minutes. Let the dough rise for half an hour, then place in a brioche-form and let it rise again for half an hour. Bake 30 minutes at 180°C. Allow brioche to dry, grate finely and season with 10g curry powder.
Broad beans
Peel the beans, blanch, shell and fry in olive oil with diced peppers.
Leek puree
Blanch leeks, mix and pass through a sieve.
Leek soup
Halve, wash and cut leek into 2cm large segments. Peel onion and cut into cubes. Mash the garlic. Sauté onion and bacon in butter, add leek and garlic and sauté as well. Pour in chicken broth. Let cook until vegetables are soft, remove bacon, mix and pass through a sieve. Add cream and season to taste with salt, pepper and nutmeg.