For 4 portions
Ingredients for the saffron sauce: 2 chopped shallots, 180 g fennel in small pieces, fennel green in cold water, 20 g butter, 50 g white Vermouth, 150 g fish stock, 120 g cream, 4 pinches of salt, 2 pinches of pepper, 1 msp saffron threads
Ingredients for potato-garlic-purée: 450 g peeled waxy potatoes, 4 cloves of garlic, halved, 60 g milk, 80 g fish stock, 50 g olive oil, 1 tsp grated organic lemon peel
In addition: 1000 g fresh mussels, cooked, mussel meat dissolved out, 4 Skrei fillets with skin without bones (a 180 g), 30g vegetable oil
Preparation: Put shallots and fennel in a pot and steam it with butter for approximately 2 minutes. Add Vermouth and let it simmer for a few minutes. Furthermore, add fish stock and cream, leave it simmering for further 5 minutes and in a next step blend it with a hand blender. Put salt, pepper and saffron to it and set it aside. Preheat the oven to 150°C. Cook the potatoes and cloves of garlic in a pot with water and 1 tsp salt for approximately 25 minutes until done. In the meantime, salt and pepper the fish on the flesh side. Fry the fish fillet with the skin side down in a frying pan over hight heat for about 5 minutes until crispy. Turn the fillets over and place them in the oven in the pan (or on the baking tray) and cook them on the lowest rack for about 8 minutes. Pour off the potatoes and the garlic and mash them. Heat the milk, fish stock and olive oil in a pot. Then, add the mashed potatoes, garlic and lemon peel and stir until smooth. At the same time, bring the saffron sauce to the boil, add mussels and heat it up. Dap the fennel green dry, chop it coarsely and give it to the mussel-ragout. Distribute the purée on plates. Put the fish fillets on the purée with the skin side facing up, arrange with the mussel-ragout and serve.
Our Wine Recommendation
For this delicious dish a full-bodied white wine is recommended or a strong rosé. If you prefer a white wine, you can choose the Holden Manz Chardonnay 2019 for example. It shows great notes of peach and roasted almonds and caress the palate with its creamy structure. The Hidden Valley Hidden Treasure Rosé 2020 is a suitable rosé wine with nuances of raspberries and citrus fruits as well as a delicate acidity – just perfect for fish!
