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Trio of whelks, periwinkles and fish with fine vegetables in a light cream sauce

ingredients
250 g periwinkles 1 onion, peeled and roughly chopped
250 g whelks 1 onion, peeled and finely chopped
400 g fish filets cut into bite-size chunks 2 sprigs of parsley
300 ml mussel juice 1 tablespoon of chopped dill
200 ml of cream 1 bay leaf
salt and pepper 1 clove
1 leek (only the white part), very finely chopped 2 tablespoons of oil
1 carrot, very finely chopped 1 glass of dry white wine
1 stalk of white celery, very finely diced

Add the bay leaf, the roughly chopped onion, the clove and the parsley to the mussel juice. Leave to infuse for 35 minutes over a gentle heat. Remove all the vegetables and bring the stock to the boil again. Add the whelks and heat for 3 minutes. Add the periwinkles and leave to cook for 2 minutes. In the meantime, braise the leek, carrot and celery in the oil and add salt, pepper and dill to taste. Remove the seafood from the mussel juice and keep it warm. Add the white wine to the juice and poach the fish. Remove the fish and keep it warm. Add the finely chopped onion and the cream to the stock and reduce over a high heat. Add salt and pepper to taste. Arrange a bed of vegetables on preheated plates. Put the fish and the seafood on top and spoon over the sauce.

 

Serves: 4

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