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Grilled Kabeljou, Marinated
Rocket & Fennel Salad, Mussel & Saffron Dressing
Serves 4
800g Kabeljou fillet
150g rocket
1 bulb fennel
1kg fresh mussels
1g saffron
1sml onion, finely chopped
50ml white wine vinegar
200ml Morgenster extra virgin olive oil
125ml white wine
2tsp sugar
Juice of 2 lemons
Salt & pepper
Put the mussels into a hot saucepan, add the white wine and
cover with a lid. Allow steaming for approximately 5 minutes or
until all the mussels have opened. Discard any mussels that have not
opened, pick the rest of the mussels from their shells and keep to
one side. Remember to keep the juice left in the bottom of the pan,
as this is an integral part of the dressing.
Thinly slice the fennel bulb on a slicer or mandolin.
Marinate the fennel in the lemon juice, sugar, 100ml olive oil &
a little salt & pepper. Soak the finely chopped onion in the
white wine vinegar & mussel juices along with the saffron for about
20 min. Then add the rest of the olive oil and season to taste.
Put the shelled mussels into the dressing and keep to one
side.
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