Candlelit suppers

Mixed salad with bolete mushrooms
Cod with aniseed sauce

Mixed salad with bolete mushrooms

Preparation 10 minutes
Cooking 5 minutes
Serves 2

Ingredients
200g mixed leaves (lettuce, rocket, lamb’s lettuce, spinach, any other greens)
100g fresh bolete mushrooms
pinch of garlic
15g butter
1 tablespoon oil
1 tablespoon balsamic vinegar
salt and freshly-ground pepper

Wash, rince and dice the mushrooms.
Mix the vinaigrette in a bowl: first the salt and vinegar, then the pepper and oil.
Wash and spin or drain the salad, put them in the bowl and mix with the vinaigrette.
Heat the butter in a pan and cook the mushrooms with the garlic for 5 minutes.
Add the mushrooms to the salad and serve.


Cod with aniseed sauce

Preparation 10 minutes
Cooking time 30 minutes
Serves 2  

Ingredients
2 cod fillets
Half a clove of fennel
3 tablespoons thick crème fraîche
10g butter
1 tablespoon of anisette
½ teaspoon aniseed
½ teaspoon cumin seeds
salt and freshly-ground pepper

Chop the fennel into tiny pieces and cook it in butter over a very light heat.
Add the anisette, aniseed, salt, pepper and cumin, and turn the heat up to reduce the liquid by roughly a half.
Add the crème fraîche, heat to boiling point and then remove from the heat.
Season and pour into a blender.
Blend until you achieve a smooth, creamy mixture.
Meanwhile, heat a little water in a steamer and as soon as it starts bubbling, put the fish in the steamer and cook for 5 minutes.
Put the fish straight onto the plates and add the sauce.
Serve with steamed potatoes.