Shell fish and fish

Cod "cultivateur" with bacon

    Recipe by Logis de France Chefs.

Ingredients:
- 200 g butter
- 2 onions
- 150 g smoked bacon (rind removed)
- 6 Charlotte potatoes
- 9 chicory tips
- 12 coffee beans
- Thyme, salt, freshly ground peppper

   Recipe:
1- Thickly dice the vegetables, make them sweat in 100 g butter, douse      lightly with salted water. Add pepper and the smoked bacon cut into      small pieces. Cook for 20 minutes and check the seasoning. Keep      the "cultivateur" warm.
2 - Cook the chicory with 85 g butter, a little water and coffee beans.      Cover and leave to simmer for 20 minutes. Halfway through cooking,      turn the chicory around, season with salt and pepper.
3 - Arrange the cod pieces on a greased piece of greaseproof paper.
4 - Arrange the cod on a dish accompanied with the chicory and drizzle      over the slightly reduced "cultivateur".

Serving suggestions: White wine Chablis Cuvée Vieilles Vignes


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