Scalloped cod with saffron sauce and mussels
Try this scalloped cod with saffron sauce and mussels
- 1 mespoint saffron
- 100 milliliters White wine
- 1 kilogram Mussels
- 3 tablespoon olive oil
- 50 gram butter cold, in small blocks
- 1 shallot shredded
- 50 milliliters cooking cream
- 4 broken cod fillet à 150 g
- 1 cut White bread crumbled, without crust
- 1 anchovy fillet very finely cut
- 1 clove garlic pressed
- Bunch parsley very finely chopped
Let the saffron soak in the wine. Steam the mussels in their own moisture in a sealed pan in about 10 minutes. Remove the mussels from the shells (leave around 20 in the shell) and store 50 ml of the cooking liquid.
Heat 1 teaspoon of the olive oil and 1 tablespoon of the butter in a frying pan. Fry the shallot in a low setting for about 5 minutes.
Pour the white wine with saffron, the trapped mussel liquid and the cooking cream and let it simmer for 1 minute. Switch off the heat source, season the sauce and let it stand until later use.
Preheat the oven to 200ºC. Rinse the fish, pat dry well with kitchen paper and place in the oven dish. Sprinkle with salt and pepper.
Mix the breadcrumbs in a bowl with the anchovies, garlic, parsley and the rest of the olive oil. Divide this over the top of the cod and fry the fish high in the oven in about 25 minutes until golden brown.
In the meantime, warm up the saffron sauce again to the boiling point and set the heat source low. Stir in the rest of the cold butter and then pour in all the mussels. Warm for 1 minute at the lowest setting.
Put the cod on heated plates. Divide the retained mussel shells and mussel sauce over it.
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