LEEK MUSH

Clean the potatoes and cook in salty water. Cut onion finely and fry in butter until soft. Take care so they will not burn and brown. Cut the leeks into pieces and add to the fried onions. Bound thyme with a few bay leaves (known bouquet garni) and add to the pot with the onion and leek. To the pot with vegetables add white beer and let simmer 15 minutes over low heat.

WHITE BUTTER SAUCE WITH WHITE BEER

For preparation of the sauce follow the instruction in the link.

FINISHING OF THE STOEMP

Remove the bouquet garni from the pot of steamed vegetables. Drain the cooked potatoes and add to steamed vegetables. Ideal composition of mash is 2/3 vegetable third potatoes. The finished mash should be very soft. Taste it and finish it with salt and pepper.

THE COD

Preheat oven to 150°C and melt a knob of boter in ovenproof skillet over medium flame. Sprinkle the cod with salt and pepper and roast on both sides until golden brown crust will appear. Periodically grase the cod with butter. When the fish turns gold-brown, place it in a preheated oven, and bake for another 7 minutes. Be careful: moisturise cod with fat from gravy, to keep it juicy.

Serve pieces of cod on a plate with leek puree, topped with butter sauce.