John Dory with Mussel Mouclade - James Martin Chef

Ingredients

• 4 x 150-160g fillets John Dory (or other white fish available)
• 2 kg mussels, cleaned and debearded
• 500ml white wine
• 4 large banana shallots, peeled & thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• 1 tbsp good quality curry powder
• 600ml double cream
• ½ cucumber, quartered, deseeded and cut into 1/2cm dice
• 2 large potatoes, peeled and cut into 1/2cm dice, boiled in salted water until just tender
• 2 sticks of celery, peeled and cut into 1/2cm dice, blanched in boiling water for 30 seconds
• 1 granny smith apple, quartered, cored and cut into 3 mm thin strips
• Small bunch coriander, chopped
• 1½ lemons, juiced
• Micro coriander to garnish (or picked leaves of normal coriander)
• Once the mussels are cool enough to handle, pick the meat from the shells and keep aside for later, keeping a few shells for garnish.
• In a separate pan gently sweat the shallots and garlic in a little olive oil for around 5 minutes, until softened but without colour.
• Add the spices and gently cook for 3 minutes, stirring frequently.
• Add the remaining 250ml of white wine and reduce by two thirds.
• Add the reserved mussel juices and reduce by two thirds.
• Add the double cream, bring to a simmer and reduce until thick enough to coat the back of a spoon.
• Strain the sauce through a fine sieve into a clean pan.
• Cook fish (however you want to do it – you could pan fry in butter over a medium heat, 3-4 minutes either side) – until it’s fully cooked through.
• To finish, bring the sauce up to a gentle simmer and add the potato, cucumber and celery to the sauce and heat through for 1 minute