Le Plat de Poisson
France borders the Atlantic Ocean and the Mediterranean Sea; to those borders add the oceans and seas that border France's five overseas departments and its many administered territories. These oceans and seas provide France with fishing rights greater than all the other countries of Europe combined. To these fishery resources add mainland France's hundreds of freshwater lakes, streams, rivers, and its immense aquaculture industry. The result is a diversity of fish that is truly astounding.
France borders the Atlantic Ocean and the Mediterranean Sea; to those borders add the oceans and seas that border France's five overseas departments and its many administered territories. These oceans and seas provide France with fishing rights greater than all the other countries of Europe combined. To these fishery resources add mainland France's hundreds of freshwater lakes, streams, rivers, and its immense aquaculture industry. The result is a diversity of fish that is truly astounding.
Moules au velouté de poireaux, cidre et safran (Mussels with leek, cider and saffron velouté)
The biggest mistake made with mussels is throwing out the juice they release when they're cooking. This mussel liquor is intensely flavoured and redolent of the sea - sweet and salty. Here it becomes the base of the velouté. You'll need to begin this a day ahead to soak the saffron (see tip below). Serves 6.
INGREDIENTS:
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METHOD:
NOTES:
Soaking your saffron overnight extracts the full benefit - in flavour and colour.
- Heat olive oil in a large saucepan over high heat, add mussels and cider, cover with a lid and cook, shaking pan occasionally, until mussels open (1-2 minutes). Remove from heat, strain juices and reserve mussels and juices separately.
- Heat butter in a large saucepan over low-medium heat, add leek and stir occasionally until tender (7-8 minutes). Add flour and stir to combine (1-2 minutes). When it starts to bubble, stir in saffron and soaking water, then add 750ml of reserved mussel juice (top up with water if necessary), increase heat to medium and stir continuously until sauce thickens (1-2 minutes). Let it bubble for a minute, then stir in mussels and serve hot scattered with parsley.
NOTES:
Soaking your saffron overnight extracts the full benefit - in flavour and colour.