Tripel Lefort - English - Haddock baked on skin with mashers of Tripel LeFort

INGREDIENTS

• 4 large soft-boiling potatoes
• 400 gr butter
• 15 cl Tripel LeFort
• 250 gr smoked eel
• 20 hazelnuts
• ½ cauliflower
• 4x250 gr haddock fillet
• 4 slices lardo di colonnata
• 4 egg yolks
• 4 tbsp water
• 4 tbsp white wine vinegar
• Cayenne pepper, pepper and salt
• Milk
• ½ lime

For 4 people

PREPARATION

Mashers

1. Peel the potatoes and boil them in water until tender
2. When the potatoes are cooked, drain them, mash them and stir in the milk until smooth
3. Then melt 150g of butter and let it color until light brown
4. Then sift the butter, pour over the potatoes and stir.
5. Pour in ½ bottle of Tripel LeFort and season with salt and pepper.

Crumble

1. Using a paring knife, cut off the crown of the cauliflower and wash in cold water
2. Cut the eel into fine pieces and break the hazelnuts
3. Combine the cauliflower, hazelnut and eel in 1 bowl and place on the side of the stove so that it remains lukewarm

Haddock

Grill or fry the haddock briefly on the skin side and place skin side down on a buttered baking sheet (now preheat the oven to 180°)

FINISH TOUCH

1. Put the egg yolks, water and white wine vinegar in a saucepan
2. Melt the remaining butter over low heat
3. Beat the mixture frothy with a whisk and place the pan over low heat, continue beating until you get a frothy mass in which the whisk leaves its mark and finish with the warm melted butter
4. Then season with lime juice, cayenne pepper and salt
5. Then warm the puree
6. Bake the haddock for 7min in the preheated oven and after baking, place a slice of lardo di colonnata on the fish
   Scoop the mashers into a deep plate, add a spoonful of crumble, then the fish and the mousseline.

Serve with a fresh Tripel LeFort! Bon appétit!