Dolce

INGREDIENTS

Cod filet
Morels
Dune asparagus
Crushed potatoes from the Ile de Ré (Alcmaria)
Cévenne onion
Garden herbs: tarragon, chervil and fl at-leaf parsley
Egg yolk
Butter
Garden herbs

PREPARATION

Peel and cook the asparagus in salted water. Leave to cool in the
cooking liquid. Clean the morels. Bake these in a pan in the oven with
a generous amount of butter and seasoning.
Cook the potatoes in their skins and crush with a fi nely chopped
Cévenne onion and the garden herbs.
Fry the cod in a pan in some neutral olive oil and fi nish off in the oven
at 190°C. The inside should still be glassy.
Reheat the asparagus in a little cooking liquid with a knob of butter.
Beat an egg yolk to create a sabayon and mix in the buttery juice.
When frothy arrange over the dish.

Recipe: Iain Wittevrongel (Ten Bogaerde)
Photo: Stefanie Geerts