Beer cod with grilled plantains and mint friggitelli

Preparation:

Preparation: Blanch the slice of cod in a 50/50 mixture of water and beer, drain it when cooked and serve it with a vinaigrette of oil and beer. Cut the plantain into rounds with all the peel and grill it. Clean, cut and cook the friggitelli in a pan with oil, cane sugar, garlic and breadcrumbs. Serve the cod with the grilled plantain, the friggitelli and garnish with mint leaves.