CABILLAUD / SAUCE CITRONNE AUX HERBES / CREVETTES GRISES / PUREE AUX CAROTTES / OIGNONS / CAROTTES / PANAIS / COURGETTES AU PARMESAN 1PERS

A classic Northern-European fish plate built on contrast: flaky cod, bright lemon-herb sauce, and the sweet-saline pop of Belgian grey shrimp. Leek mash brings gentle depth, while carrot and parsnip add earthy sweetness and bite. It is refined, balanced, and complete as served. A close cousin of the coastal “fish with shrimp” tradition you find from the Belgian shore to Zeeland, where citrus and herbs keep seafood tasting clean. What you get : - Cod fillet - Lemon-herb sauce - Belgian grey shrimp - Leek purée - Carrot & parsnip Serve it best : Preferably in a traditional oven, otherwise for the microwave: Poke holes in the lid and heat for 4 minutes at 700W. For the oven: Place the fish in an oven-safe dish, cover with aluminum foil, and heat for 15 minutes at 180°C in a preheated oven. - (Optional) Add a squeeze of lemon at the table for extra lift. Pairings : - Chablis or other dry Chardonnay: crisp acidity for the lemon sauce. - Muscadet Sèvre et Maine: classic with white fish and shellfish. - Brut Champagne: bubbles sharpen the shrimp’s salinity. - Alcohol-free: sparkling apple juice, well chilled. Allergens : Fish, crustaceans, milk. Traces possible: gluten, celery.