Fresh cod parsley and onion puree

This recipe is the creation of a Belgain chef, Guy Van Cauteren, of the T'LAURIERBLAD restaurant at Berlare in Belgium. It uses Gand mustard and Belgian beer, more precisely la bière blanche de Hoegaarden, which I must admit to drinking quite freely, very cold with a slice of lemon. Quite by chance there was enough left to prepare this recipe!

Preparation : 30 minutes

Ingredients for 4 people

4 large fresh cod fillets

1 spoon Gant mustard

Oil

2 spanish white onions

200 gr butter

250 ml of Hoegaarden light beer

Pinch of ground nutmeg

Pinch of icing sugar

Salt, Pepper

Topping :

100 gr of breadcrumbs

1 spoon finely chopped parsley

2 shallot onions

• Salt and pepper the fresh cod fillets and paste the tops with Gant mustard.
• Mix the breadcrumbs, the parsley and chopped shallots and layer over the mustard.
• Fry with a little oil on one side only for around 10 minutes, and finsh cooking under the grill to brown the breadcrumbs.
• Peel and finely chop the spanish onions.
• Sweat the onions in a little butter in a saucepan.
• Add the beer, salt, pepper, add the nutmeg and lastly the icing sugar to counter the acrid taste of the onion. Cook for 10 minutes, and then put the mixture through the mixer.
• Add the butter to the onion puree, and melt in.
• Serve with the cod fillet over the onion.