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lampuki hat on a mussel and leek sauce |
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| Ingredients -
Serves 1 |
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Method |
Fillet of lampuki
1 tbsp Grappolini Paneolio Extra VirginOlive oil
200g leeks, julienne
3 tbsp chopped parsley
5 fresh mussels
A glass of dry white wine
A ladle of fish stock
2 tbsp fresh cream
2 garlic cloves |
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Clean the
mussels thoroughly from its barnacles and beard. Fry the garlic
and mussels in oil until the mussels open and set aside. Discard
any closed ones.
In the same pan fry two thirds of the leeks until soft, add
the parsley and wine and let it simmer until reduce by half.
Add the fish stock and bring to the boil. Add the cream and
simmer for 15 minutes. |
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Roll the
fillet into a cone, drizzle over some extra virgin olive oil
and cook in the oven for 10 minutes at 180C. Deep-fry the rest
of the leeks until golden brown to use as garnish.
In a deep-bottomed plate, place the sauce, mussel’s half
shell and the lampuki fillets. Top with the garnish and serve. |
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| To get a richer and creamier sauce, blend
50% of the sauce by passing it through a fine sieve. You
will also get a greener colour. |
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