Fried cod with Kasteel Tripel - Vanhonsebrouck

Ingredients

• 33 cl Kasteel Tripel
• 4 portions of cod back (+/- 200 g per portion)
• 600 g Bintje potatoes
• 2 bunches of cherry tomatoes
• 16 green asparagus
• 1 fennel
• 6 shallots
• 1/2 union
• 1 clove of garlic
• 2 dl orange juice
• 2 dl chicken broth
• 1 dl fish fumet
• 0,5 l cream (40%)
• Olive oil
• 250 g salted butter
• 2 bay leaves
• Chives
• Coriander
• Basil
• Saffron
• Thyme
• Piment d’Espelette
• Nutmeg
• Black pepper
• Pepper
• Salt