Contents
show
Ingredients
- 1 kg Fresh mussels
- 1 dl White wine dry
- 400 g Plaice (goldbutt) fresh
- 3 tbsp Extra virgin olive oil
- 2 Pc. Onion
- 3 cm Fresh ginger
- 5 Pc. Garlic
- 2 tbsp Massala made by myself
- 1 tbsp Ground turmeric spice
- 2 Pc. Carrots
- 120 g Celeriac fresh
- 10 cm Leeks the white
- 2 Pc. Celery stalks
- 0,5 Pc. Cabbage knows
- 150 g Mushrooms brown
- 1 dl Fish stock maintenance
- 0,5 Bd Fresh coriander
Instructions
Pre-cook the mussels. Prepare fish:
- Soak the mussels in ice-cold water for about 30 minutes, remove the top while floating. Heat a saucepan, put the mussels in it, deglaze with white wine, season with a little salt and pepper, cover, cook over high heat and stir in between until all are open. Remove not open. Let cool a little, separate the shell and meat, set the meat aside. South through a filter seven. Unpack the fish, wash, pat dry, cut into pieces.
The vegetable :
- Prepare and wash vegetables. Cut the carrots and celeriac into stalks. Cut the celery stalk with the leaves (keep 4-5 leaves for the garnish) crosswise into slices. Cut the onion into strips, the garlic into slices, the leek and the cabbage into strips. Clean the mushrooms with a brush and cut into slices. Peel and chop the ginger.
Cooking vegetables:
- Heat the onions, garlic and ginger in a saucepan or wok with oil. When glassy, steam the massala and turmeric for a moment. Add the vegetables and mushrooms, deglaze with the south and the fish stock. Stir occasionally, without lid, cook until al dente
Prepare the pot:
- Now place the fish on top of the vegetables, cover with mussels and sprinkle with half of the coriander. Cover with a lid, let simmer for 2-3 minutes. Otherwise the mussels are tough and the fish brittle.
Serving:
- Put a right portion of vegetables in preheated soup plates, place a portion of fish and mussels on top, sprinkle with the rest of the coriander and garnish with the celery leaves.
- There was also a garlic baguette and a glass of dry white wine from Vaud, a "Fechy"
Nutrition
Serving: 100gCalories: 102kcalCarbohydrates: 2.3gProtein: 10.5gFat: 5.7g