Serves 4


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



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.