Luxurious fish ragout with mussels
|25 gram of butter||250 grams of salmon fillet, cut into large pieces|
|30 gram of flour||250 grams of sea bream fillet, cut into large pieces|
|200 millilitres of double cream||500 grams of Prins & Dingemanse Zeeland mussels|
|100 millilitres of dry white wine||Juice of half a lemon|
|700 millilitres of fish stock||2 tablespoons of parsley, finely chopped|
|1 leek, washed and cut in strips of 4 centimetres|
If you have visitors you want to present a spectacular dish, but enjoy their company too. This fish ragout with mussels enables you to do both. The dish is on the table in just 30 minutes. Hardly any time in the kitchen and then enjoy together. This festive fish ragout is pure in flavour and bursting with Zeeland mussels, salmon fillet and sea bream. Serve with French bread or mashed potatoes.
Melt the butter in a large cast-iron pan or another pan with a thick base. Leave to foam, but without discolouring. Add the flour over a low heat. Stir with a wooden spoon until you have a smooth mixture. Add the cream and continue to stir until you have a smooth sauce without lumps. Add the leek, white wine and fish stock. Bring to the boil and leave to simmer for 12 minutes over a low heat. Add the salmon and sea bream fillet. Stir carefully. Add the mussels to the pan. Leave to cook for 5-7 minutes until the shells open and the fish is done. Add lemon juice, salt, pepper and parsley to taste.
Serve with bread or mashed potatoes.
- Dutch bottom-culture mussels