Turbot with Mussel Broth and Fennel

Ingredients

• 4 turbot fillets (about 180 g each)
• 500 g mussels
• 200 ml dry white wine
• 1 fennel bulb, thinly sliced
• 2 shallots, chopped
• 200 ml cream
• 2 tbsp butter
• ½ tsp saffron
• Salt and white pepper
• Fennel fronds to garnish

Method

1. 1Steam the mussels in wine until they open. Strain the liquid. Remove the meat.
2. 2Sauté shallots and fennel in butter for 5 minutes. Add the mussel liquid and saffron. Reduce by half. Add cream.
3. 3Pan-fry the turbot in butter: 3 minutes skin-side down, flip and cook 2 minutes.
4. 4Serve the turbot in deep plates with the mussel broth, mussels and fennel fronds.