Cod with Mussels
This dish of Cod with Mussels could also be made with salmon. It is served with a saffron, ginger, fennel, lime, tomato and cream sauce. Serve with sea herbs and micro herbs. Delicious!
Ingredients
- 2 x 200g cod darnes
- 50g butter
- 1 tbsp olive oil
- Salt and pepper
Sauce
- 1 x 5cm ginger, sliced
- 1 shallot, sliced
- 100ml white wine
- 1 fennel, diced
- pinch of saffron
- 500g fresh mussels, cleaned
- 1 lime, juice only
- sea vegetables, handful
- 2 tomatoes, concassed
- dash of cream
To serve
- Sea herbs and micro herbs
Method
- Heat the oven to 200°C.
- Heat a large frying pan until hot, then add ½ the butter and oil. When foaming add the cod and season. Cook for 2-3 minutes, then flip over and put in the oven for 5 minutes.
- To cook the mussels, pop ½ the ginger, fennel, shallot, wine and mussels in a pan with a lid and cook for 3-4 minutes. Drain into a bowl and pick most of the mussels out of the shells. Pour the cooking liquor into a pan and reduce by half.
- For the rest of the sauce, saute the remaining sea vegetables and tomato in a knob of butter for 2-3 minutes, then add the mussel liquor, cream, saffron and mussel meat.
- To finish, squeeze over the lime juice, then place the fish onto a plate and spoon over the sauce. Garnish with sea herbs and micro herbs if desired.
Ingredients
- 2 x 200g cod darnes
- 50g butter
- 1 tbsp olive oil
- Salt and pepper
Sauce
- 1 x 5cm ginger, sliced
- 1 shallot, sliced
- 100ml white wine
- 1 fennel, diced
- pinch of saffron
- 500g fresh mussels, cleaned
- 1 lime, juice only
- sea vegetables, handful
- 2 tomatoes, concassed
- dash of cream
To serve
- Sea herbs and micro herbs
Method
- Heat the oven to 200°C.
- Heat a large frying pan until hot, then add ½ the butter and oil. When foaming add the cod and season. Cook for 2-3 minutes, then flip over and put in the oven for 5 minutes.
- To cook the mussels, pop ½ the ginger, fennel, shallot, wine and mussels in a pan with a lid and cook for 3-4 minutes. Drain into a bowl and pick most of the mussels out of the shells. Pour the cooking liquor into a pan and reduce by half.
- For the rest of the sauce, saute the remaining sea vegetables and tomato in a knob of butter for 2-3 minutes, then add the mussel liquor, cream, saffron and mussel meat.
- To finish, squeeze over the lime juice, then place the fish onto a plate and spoon over the sauce. Garnish with sea herbs and micro herbs if desired.
