Haddock, Mussels and Kaffir Lime Leaves

• Sea Fennel
• bread croûtons
• semi-dried tomatoes
• chopped spring onion
• ground black garlic
• pearl onions
• slices of black garlic
• haddock fillets

For the mussels:

• 1 kg of mussels
• 5 cl olive oil
• 100 g chopped onion
• 100 g sliced white of leek
• 100 g tomato roma
• 3 sprigs of thyme
• 2 dl white wine
• 1 pc Kaffir Lime Leaves

For the rouille:

• 200 g of floury potato
• 100 g of red pepper
• 50 g onions
• 2 cloves of garlic
• 1 dl olive oil
• saffron threads
• salt

For the haddock crust:

• 4 sprigs of thyme
• 50 g of dried tomato
• 50 g of butter
• 30 g panko
• 1 egg yolk
• salt
• pepper

For the mussels, put all the aromatics in some oil, add mussels and wine and let it boil.

Remove the mussels, clean them and let the gravy with aromatics cook for another 5 minutes.

Mash the gravy, pass through a fine sieve, reduce to the desired thickness and warm the picked mussels in it.

For the rouille, boil the potatoes in salted water. Cook the other ingredients separately, blender both smoothly, assemble with the olive oil and season.

For the crust, blend all ingredients smooth and roll out thinly between two sheets of baking paper.

Briefly fry the haddock and place a slice of crust on it, continue cooking in the oven and gratin under the salamander. Heat the mussels.

Garnish two croûtons with the indicated components, stack them and put the Sea Fennel on top. Dress all components on the plate and spoon some rouille.

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Spa & Golfresort Weimarerland

Weimarer Str. 60, Blankenhain
Tel. 0049 36459 61640
www.golfresort-weimarerland.de

Recipe: Marcel Fischer
Source: Culinaire Saisonnier 88 - Spring 2018