- Serves: 1
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: medium
- 40 g unsalted butter
- 1 leeks, white part only, finely and evenly chopped
- 2 tbsp whipping cream
- 10 live mussels
- 50 ml white wine
- 1 lemons
- 150 g turbot fillets, skin removed
- 1 pinches black pepper
- 1 shallots, chopped
- 150 ml fish stock
- 1 pinches strands saffron
- 1 tbsp chopped parsley
- 50 g smoked salmon, finely sliced, shredded
- 1 tomatoes, skinned and diced
- 1 spring onions, finely chopped
1. Heat 20g of butter in a heavy-based frying pan. Add the leek and fry gently until slightly softened. Add 1 tablespoon of cream and simmer for 2 minutes. Set aside, keeping warm.
2. Meanwhile, place the mussels in a hot saucepan with the white wine. Cover with a lid and steam until opened, discarding any mussels that haven't opened. Drain the mussels, reserving the cooking liquor.
3. Slice the lemon in half. Squeeze the juice from half the lemon. Fill a steamer pan with water and add the lemon half and the juice (reserving a little). Bring the lemon water to a simmer, place the steamer on top, season the brill with salt and freshly ground pepper and steam for 5 minutes. Keep warm.
4. Meanwhile, heat the remaining butter in a heavy-based saucepan. Add the shallot and fry gently until softened. Add the reserved mussel juice, fish stock and saffron. Bring to the boil and cook briskly until reduced by half. Stir in the remaining whipping cream and parsley and season with salt and freshly ground pepper.
5. To serve, mix the shredded smoked salmon into the fried leeks. Place the leek mixture in the centre of a warm serving plate and top with the steamed brill.
6. Fold the mussels, tomato and spring onion into the saffron sauce, mix in the reserved lemon juice, then arrange the mussels around the brill, spooning around the saffron sauce. Serve at once.
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