COD WITH WHITE COLE, CARROTS AND POTATOES COOKED
AU GRATIN WITH DUVEL SAUCE
A nice change in wintertime, away from the stews, but still pure winter
vegetables.
Ingredients:
• 800g of fresh cod filet
• ½ white cole
• 800g small new potatoes
• 4 big carrots
• 15cl milk
• 1, 5 l fish stock
• 20cl Ricard
preparation:
Cut the white cole and the carrots in pieces (not too small). Cook them in the
stock until they are al dente, don’t pour out the stock. Cut the potatoes in
slices and cook them in salted water until they are just less than al dente. Put
a layer of potato slices in a baking dish, put the mix of cole and carrots on top
(but keep some for the top layer), add the spices. Put the fish on top of the
mix and finish with a layer of mix. Pour the milk over it. To really finish it, put
some fresh grated parmesan on top. Place in the oven for about 15 minutes
(depends on the size of the cod) at 200°C. Meanwhile take half of the stock
and cook it together with the Duvel and the Ricard. Thicken it with the beurre
manier. Ready!!!!
• 1 small spoon ras al hanoud
(Moroccan spices)
• Pepper
• Salt
• 2cl Duvel beer
• Some beurre manier (this is
real butter mixed with flour)
MANGO FLAMBé, TOPPED WITH COOKIE-CRUMBLE
Ingredients:
• 2 mangos (not ripe)
• 1dl grappa
• 1 lime
• Fresh mint
• Dry chocolate cookies
• Cointreau (to put the
whole thing on fire)
Bart Poelvoorde (l) and his
cooking colleagues.
preparation:
Cut the mangos in cubes, about 1cm2. Add the lime juice, the grappa and
the mint and let the whole thing marinate for a minimum of one hour in
the fridge. Take a frying pan, put some butter. Fry the mango cubes shortly
and put flame with the Cointreau. Serve while hot and crumble the cookies
on top.
