recipes
Fillet of grouper with mussels in saffron cream on a salmon and prawn mille foilles
Serves: 2
Ingredients
- Grilled courgettes
- 2 x 150g grouper fillets
- 8 mussels
- 3 cloves garlic
- 1/4 glass white wine
- 1/2 glass fresh cream (Benna)
- 1/4 leek
- 1/2 tsp saffron strings
- 1 tsp chopped dill
You will also need
- 1/2 sheet puff pastry
- 100g salmon
- 6 peeled king prawns
- 1/2 tsp lemon zest
- 1/2 tsp chopped marjoram
- Bunch spinach
Method
Sauté lightly the chopped garlic and leeks until softened, add mussels toss well than add wine and cream. Remove mussels and pour sauce on fish in a small oven dish, braise the fish in the sauce at 170`c. Using a round Cutter, cut 4 puff pastry round bases and in their middle place a mixture of roughly chopped salmon and prawns together with the zest and marjoram. Bake in oven until pastry in golden brown and serve 2 on each other for each portion. Sauté the spinach in a separate sauté pan in garlic oil and serve underneath the fish. Serve the braised soft fish topped with the mussels and cream saffron sauce.
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