How to cook (4 pers.) :

PREPARATION OF THE SAUCE: reduce the smell of fish.
Add the beer, let reduce again. Add the cream and whisk with the butter. Verify the seasoning.
Cook the Beans of Soissons with a slice of bacon and an aromatic garnish approximately two hours on slow fire.
Cut fine slices of zucchinis then cook them in the water (cooking al dente).
Line mussels with small strips of zucchinis so prepared.
Cook the turbot in the frying pan.
Set beans in the circle, put the turbot above and coat with the sauce around the plate.
Decorate with dices of tomatoes and some finely chiselled chive.

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