North Sea fish dish with leek sauce

and sea lavender

codfish whiting plaice sea sole fillets razors sea lavender
The fish: pollinate 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. Remove the guts out of the razor mussels before you cook them. 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.
shallot garlic parsley butter white wine flour
Zeeland mussels cockles langoustines green celery leeks
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.
A Recipe Guide For The Amateur Chef Belgian Cuisine

North Sea fish dish

with leek sauce

and sea lavender

codfish whiting plaice sea sole fillets razors sea lavender
The fish: pollinate 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. Remove the guts out of the razor mussels before you cook them. 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.
shallot garlic parsley butter white wine flour
Zeeland mussels cockles langoustines green celery leeks
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.
a recipe guide for the amateur chef Belgian Cuisine