Boil mussels with mussel vegetables, mussel spices and a
dash of white wine. Take ¾ of the mussels out of their shells
and strain the cooking liquid.
The sauce: make a roux and dilute with the cooking liquid of
the mussels, cream, white wine and fish stock to a sauce
thickness. Cut the leek and carrot into julienne and saute in
butter. Add this preparation to the sauce and let it boil for a
while. Season to taste with salt and pepper.
Poach the cod and other white fish in the sauce but do not let
it boil again.
In a dinner plate: the fish sauce with the poached fish and
the mussels with and without shells. Finish with chopped
parsley and peeled grey shrimps.
Restaurant ‘Oesterput’ is a renowned fish restaurant on
the Belgian coast. One of their delicious dishes is this
fish pot. It is still on the menu, but under a different name.
This recipe is a free interpretation of the original dish,
purely based on feeling, taste and remembering well what
was on the plate.
fish pot 'Oyster pit'
cream
leek
carrot
salt & pepper
cod
white fish according to season
grey shrimps
parsley
taste and tradition
the fiery passion
Boil mussels with mussel vegetables, mussel
spices and a dash of white wine. Take ¾ of the
mussels out of their shells and strain the
cooking liquid.
The sauce: make a roux and dilute with the
cooking liquid of the mussels, cream, white
wine and fish stock to a sauce thickness. Cut
the leek and carrot into julienne and saute in
butter. Add this preparation to the sauce and
let it boil for a while. Season to taste with salt
and pepper.
Poach the cod and other white fish in the
sauce but do not let it boil again.
In a dinner plate: the fish sauce with the
poached fish and the mussels with and without
shells. Finish with chopped parsley and peeled
grey shrimps.
Restaurant ‘Oesterput’ is a renowned fish
restaurant on the Belgian coast. One of their
delicious dishes is this fish pot. It is still on
the menu, but under a different name. This
recipe is a free interpretation of the original
dish, purely based on feeling, taste and
remembering well what was on the plate.
fish pot 'Oyster pit'
cream
leek
carrot
salt & pepper
cod
white fish according
to season
grey shrimps
parsley
taste and tradition
the fiery passion
