A bean recipe for every taste:
Put beans in cold water and soak for one night. Drain the water, drain the beans well. Heat a little olive oil in a frying pan, sauté the beans briefly and extinguish with the soup. Add the herbs and the bay leaf and soften the beans for thirty-five to forty-five minutes, depending on the quality of the beans.
Grease the tray with olive oil. Heat oven to 80 to 90 degrees .
Place cod pieces on the greased baking sheet, sprinkle with salt, pepper and lime zest, drizzle generously with oil and place in the preheated oven form twenty to thirty min. At the end of the cooking time, the internal temperature should be 36 to 38 °C and the fish meat should still be translucent inside.
Sauté shallots and garlic in olive oil. Extinguish with vinegar, boil a little bit and add the tomatoes, gently simmer for about ten to fifteen minutes. Finally blend with fish stock, miso and mustard, seasoning with sugar, fennel seeds and cayenne pepper.
Separate the fish into flakes and arrange on the plates together with the beans. Serve the sauce warm with the fish.
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