Summary

Ingredients

• 800 g cod fillet (s) (Skrei)
• 2 teaspoons Szechuan pepper
• 2 teaspoons fleur de sel
• 40 g butter
• 100 g quail beans or small white beans
• 2 bay leaves
• 1 small turnip (s)
• 200 g celery
• 1 shallot (s)
• 2 tablespoons oil
• 20 g butter
• 1 teaspoon sugar, brown
• 5 tablespoon vermouth (e.g. Noilly Prat)
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon savory, dried
• salt and pepper
• 300 ml vegetable stock
• possibly sauce thickener

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Instructions

1. For the turnip vegetables, soak the beans in 1 liter of cold water overnight. Drain the beans, cover with 1 bay leaf and 1 liter of water and bring to the boil over a mild heat for 1 - 1.5 hours until the beans are soft.
2. Clean the turnip and celery and cut into cubes. Finely dice shallot. Heat the oil and butter in a saucepan. Sweat the shallot cubes in it. Sprinkle with sugar and let it melt. Stir in the turnip and celery. Deglaze with wormwood and let it boil down almost completely. Stir in paprika powder, savory and 1 bay leaf, season lightly with salt and pepper. Add the stock and cook covered over a mild heat for 20-25 minutes.
3. For the cod, do not crush the Szechuan pepper and fleur de sel too finely in a mortar. Divide the cod into 4 equal pieces. Heat the butter in a non-stick pan. Season the fish fillets with the pepper mixture and fry them in the butter over a medium heat for 3 - 5 minutes on both sides (depending on the thickness of the pieces). Serve the rest of the pepper mixture at the table.
4. Mix the vegetables with the beans, tie a little if necessary and serve everything together.
5. 550 Kcal per serving