North Sea fish dish with leek sauce
and sea lavender
The fish: dust the pieces of cod, plaice and whiting with flour
and fry them on both sides in a hot pan with butter until they
are tender and lightly colored. Remove the boiled langoustines
from the armor and roll the tails in a sole fillet. Put the rolls
upright in a saucer and steam them for 1 to 2 minutes until
they are done.
The shellfish: heat a little water with mussel spices and cook
the clams for about 2 minutes or less until they open. Remove
them from the shell and keep them warm. Do the same with
the razor mussels. Filter and store all cooking water.
Cook the Zeeland mussels in small quantities (10 to 15
pieces), covered for 2 minutes at the highest level in the
microwave, without any addition.Remove them from the shell
and make sure they remain intact. Fry them briefly in a hot pan
with butter until golden brown.
Make the leek sauce: cut the leek, shallot, parsley and celery.
Sauté in butter. Add together and mix into a sauce in the
blender with the filtered cooking moisture, white wine and fish
stock. Saute the raw sea lavender in a pan with butter.
On the dinner plate: a mirror leek sauce. In the middle, a
spoon of sea lavender. Around that the fish and mussel
preparations according to your inspiration. Serve with a plate
of unpeeled gray shrimps.
cod
whiting
plaice
sole fillets
razor clams
sea lavender
fish fumet
Zealand mussels
Venus clams
langoustines
taste and tradition
the fiery passion
The fish: dust the pieces of cod, plaice and
whiting with flour and fry them on both sides in
a hot pan with butter until they are tender and
lightly colored. Remove the boiled
langoustines from the armor and roll the tails in
a sole fillet. Put the rolls upright in a saucer
and steam them for 1 to 2 minutes until they
are done.
The shellfish: heat a little water with mussel
spices and cook the clams for about 2 minutes
or less until they open. Remove them from the
shell and keep them warm. Do the same with
the razor mussels. Filter and store all cooking
water.
Cook the Zeeland mussels in small quantities
(10 to 15 pieces), covered for 2 minutes at the
highest level in the microwave, without any
addition.Remove them from the shell and
make sure they remain intact. Fry them briefly
in a hot pan with butter until golden brown.
Make the leek sauce: cut the leek, shallot,
parsley and celery. Sauté in butter. Add
together and mix into a sauce in the blender
with the filtered cooking moisture, white wine
and fish stock. Saute the raw sea lavender in a
pan with butter.
On the dinner plate: a mirror leek sauce. In
the middle, a spoon of sea lavender. Around
that the fish and mussel preparations
according to your inspiration. Serve with a
plate of unpeeled gray shrimps.
North Sea fish
with leek sauce
and sea lavender
cod
whiting
plaice
sole fillets
razor clams
sea lavender
fish fumet
Zealand mussels
Venus clams
langoustines
taste and tradition
the fiery passion
