How to prepare mussel plaice, pumpkin puree recipe


Cooking time 35 min

Mussel plaice, pumpkin puree

Serves 4

Ingredients for the main dish:

  • 2 plaice (fresh space)
  • 200 g of mussels (fresh space)
  • 1 pumpkin
  • 1 leek
  • 1 celery stalk
  • 1 carrot
  • 4 fresh parsley sprigs
  • 4 fresh sage leaves
  • 1 shallot
  • 1 dl of fresh cream
  • 5 tablespoon olive oil
  • 1 bay leaf
  • 1 branch of dried thyme
  • nutmeg
  • salt and pepper

Ingredients for the spicy mayonnaise

  • 0.25 lemon juice
  • 3 leaves of fresh sage
  • 5 branches of fresh parsley
  • 2 eggs
  • 4 pickles (jar)
  • 1 tablespoon capers
  • 1 tablespoon mustard
  • 3 dl of sunflower oil

Nutrition: per serving

  • kcal1074
  • fat99.8 g
  • saturatesn/a
  • carbs16.5 g
  • sugarsn/a
  • fibren/a
  • protein28 g
  • saltn/a

Description

How to prepare mussel plaice, pumpkin puree recipe
Tested and delicious recipe for mussel plaice, pumpkin puree recipe. Try it and we guarantee you will enjoy it.

Preparation

Rinse the mussels in cold water. Cut the plaice in 2. Peel the pumpkin and cut the flesh into pieces. Cut the carrot, leek and celery into small slices. Chop the shallot. Cook 1 boiled egg for 10 minutes. Whisk the other egg with sunflower oil, mustard and lemon juice. Add salt and pepper. Chop 3 sage leaves with parsley, gherkins, capers and boiled egg. Mix in the mayonnaise.
1. Cook the pumpkin pieces in boiling water, slightly salted and peppered, with the bay leaf, for 20 minutes. Drain and pour the cream. Salt, pepper, spice with nutmeg and mix.
2. Heat 3 tbsp. olive oil in a large saucepan and let the carrot, leek and celery slices with the minced shallot. Add 4 sprigs of parsley and mussels. Cover and cook until the shells are open.
3. Meanwhile, heat 2 tbsp. olive oil in a skillet and cook the flakes on 2 sides. Add salt and pepper.

Drinks

Beer Charles Quint Ommegang
Special beer

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