Bean Salad with Cod Fritters

Perhaps your new favorite bean dish:

1. soak the white beans overnight in enough cold water.

2. pour off the soaking water. Cook beans with thyme, sage, rosemary and garlic in enough boiling water over medium heat in 1 1/2 hours.

In the meantime, clean the thick bean pods and kenya beans. Cut the kenya beans in half. Blanch beans in boiling hot salted water and rinse in iced water. Now pour into a colander and drain well.

Finely dice shallots and garlic. Halve the cherry tomatoes.

Drain the cooked white beans, remove the kitchen herbs and garlic and put them in a suitable bowl with the other beans.

Add cherry tomatoes, shallots, garlic and savory and mix. Stir vinegar and olive oil through with salt and pepper and mix into bean salad. Pull.

5. for the sabayone, mix the egg, yolk, white wine and whipped cream.

Gradually add the oil, stirring throughout. Season with salt and cayenne pepper. Heat the sauce over a hot water bath while stirring continuously (approx. 60 °C ) and beat until slightly creamy. Next, pour through a fine sieve into a gourmet whip bottle. Screw on 1 isi cream capsule, shake heartily and keep warm.

6. for the cod fritters, separate the eggs and stir the yolks with 100 g flour and wine until smooth. Beat the egg whites with a pinch of salt until very stiff

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