Blanch the hop shoots in salted water, rinse under the tap and fry in butter. Cut the leeks 'in tagliatelle' and sauté in butter. Boil the potatoes and turn them by the passe-vite. Make a not too thick muslin with butter, egg yolks, spices  and buttermilk. Make small potato wafers on the mandolin and deep fry them at 180°C. Make clarified butter. Fry the  fish slices in butter. On the dinner plate: a line of muslin, hop shoots, a fish slice and cover with clarified butter. Finish  with leek ribbons and wafers.

Cod with hop shoots

and buttermilk muslin (tatjespap)

hop shoots

cod

potatoes

leeks

egg yolks buttermilk olive oil salt & pepper butter
A Recipe Guide For The Amateur Chef Belgian Cuisine

Cod with hop shoots

and buttermilk muslin

(tatjespap)

Blanch the hop shoots in salted water, rinse under the tap and fry in butter. Cut the leeks 'in tagliatelle' and sauté in butter. Boil the potatoes and turn them by the passe-vite. Make a not too thick muslin with butter, egg yolks, spices  and buttermilk. Make small potato wafers on the mandolin and deep fry them at 180°C. Make clarified butter. Fry the  fish slices in butter. On the dinner plate: a line of muslin, hop shoots, a fish slice and cover with clarified butter. Finish  with leek ribbons and wafers.

hop shoots

cod

potatoes

leeks

egg yolks buttermilk olive oil salt & pepper butter
a recipe guide for the amateur chef Belgian Cuisine