Grilled pineapple, creme brûlée icecream

Slice a fresh pineapple lengthways. 

Put on BBQ sticks. Sprinkle with brown sugar.

Fry in butter in a griddle pan.

Cod, leek, red wine sauce

Start with the sauce: 

Sweat some shallot and a garlic clove in butter. Add 1/3 bottle of light red wine, some vegetal stock, tomato puree, salt, pepper and some herbs (rosemary, sage, laurel, parsley). When thickened use a sieve to get the solid parts out. Then whisk in some ice-cold butter to get a velvety sauce. Set aside to warm later.

Turn on the oven at 180 C.

Slice the white of a leek lengthwise, then cut into half rings. Sweat the leek in butter. In the meantime mix flour, salt and peper in a plastic bag. Put in two nice cod filets and shake to cover the fish.. 

Panfry the fish in butter and olive oil, about 3 mins each side.  Then put the pan in the oven for another 5 mins. 

Slice some more white of the leek very thinly. Heat some archaide oil in a saucepan and deep fry the leek.

Serve as shown.

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle

My new book is out now. A recipe for living in France.

But sofar only in Dutch! However, while we are searching for a UK publisher, you can read some chapters here: http://www.thegoodlifefrance.com/tour-de-france-stops-for-no-one/
Subscribe to the TGLF newsletter to be notified about more chapters. Don't forget to like their Facebook page.