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Ингредиенты
- 1 8oz can butter beans
- 1/2 red onion, sliced finely
- 1 fennel bulb, sliced into 1/2 inch slices
- 2 fillets (white fish, halibut, code, hake, flounder)
- For the brown sauce
- 2 carrots, 1 large stick celery, half spanish onion, 1 leek, all chopped finely
- 1/2 stick butter
- handful of dried mushrooms
- 1 medium hot dry chile, whole
- 1 teaspoon thai fish sauce
- 1 pint fish stock
- 1/4 cup cognac
- For the aioli
- 4 cloves garlic, peeled
- 1/2 teaspoon salt
- 1 medium or 2 small egg yolks
- 2 teaspoons lemon juice
- 6 oz best olive oil
View Full Recipe at We Are Never Full
