- 4 pieces of skinned and bone-free halibut fillets
- 2 tbs margarine
- 1 clove of garlic
- Salt and pepper
- Oil for frying
- Creamy Shellfish Sauce
- 1 kg blue mussel
- ½ dl white wine
- ½ dl Noilly Prat
- 4 shallots
- 2 cloves of garlic
- 2½ dl fresh cream
- 4 tbs margarine
- Salt and pepper
- Lemon juice
- 3 tbs margarine
- Creamy Blue Mussels
- 1 finely chopped shallot
- 3 tbs crème fraîche
- 1 tsp chopped dill
- 70 g rinsed, finely chopped blue mussels' meat
- salt and pepper
- Shellfish froth
- 1 dl blue mussels stock
- ½ tsp soya lecitin (used to enhance the froth)
- Spring Onion, Sugar peas and smoked almond
- 2 spring onions
- 1 handful of sugar peas
- 1 handful chopped smoked almonds
- 1 tsp oil for frying
Marinate the halibut well with salt and pepper and fry it briefly in oil on one side. Add margarine, thyme and garlic. Scoop the juice and pour onto the fish. When the fish is ready, add a little bit of lemon. Place on a piece of kitchen roll to get rid of excess moisture.
Creamy shellfish sauce
Lightly fry the shallot and the garlic in margarine. Add white wine, Noilly Prat and fresh cream. Allow to boil.
Add the rinsed blue mussels. Cover and steam until all the shells are open. Drain the fluid, setting aside 1 dl of it for the shellfish froth.
Pick the meat of the shells. Setting aside 10 blue mussels, put the rest in the mixer and blend them with 2 tablespoons of the fluid above. Add fresh cream to make it a thin puree. Sift the puree and add salt, pepper and lemon to taste. Whip in the margarine.
Creamed blue mussels
Lightly fry the onion in margarine, add crème fraîche, dill and the thick bland of blue mussels prepared . Add salt and pepper to taste.
Blue Mussels froth
Boil the stock saved earlier and eventually add the soya lecithin. Froth the fluid up with a hand-mixer.
Sugar peas, spring onion and smoked almonds
Soften the sugar peas in boiling water. Then, briefly fry them with spring onions and smoked almonds before serving.
Lay the creamed blue mussels in the middle of a deep plate. Place around it fried sugar peas, spring onions and smoked almonds. Pour shellfish sauce around the blue mussels and top it with a piece of halibut. Decorate with shellfish froth.