Dish First course

Steamed saithe and mussels, zucchini marmalade, and tangy apricot butter

Par chefs Benoit FLAHAULT et Régis-Hubert CLECH

This recipe was featured at the 2019 Sea festival in Boulogne-sur-Mer.

Steamed saithe and mussels, zucchini marmalade, and tangy apricot butter
90 min
Préparation
15 min
Cuisson
105 min
Total
Average
Niveau
4
Personnes

Ingredients

  • 4 pieces of saithe fillet, 140 g each
  • 400 g zucchini
  • 60 g butter
  • 6 marjoram leaves
  • 200 g of mussels
  • 3 shallots
  • 20 cl of white wine
  • 200 g fresh apricots
  • Salt, Pepper
  • 1 pinch of granulated sugar

Prep time: 1 hour 30 minutes

1
Season the saithe fillets with salt and pepper, place them on a sheet of parchment paper, and steam them.
2
Wash and dice the zucchini into small cubes, then cook them with a little water, sugar, and salt. Mash them with a fork, add the marjoram, and keep warm.
3
Wash and scrub the mussels, cook them in butter with the shallots and white wine, remove the shells, and set aside the cooking liquid.
4
Next, chop the apricots, add a pinch of sugar, and cook until a jam forms. Season with salt and pepper.
5
Melt 20 g of butter with the shallots. Add the white wine and mussel juice, and reduce by half. Gradually whisk in the butter, finishing by adding a tablespoon of apricot compote. Blend.
6
Arrange the zucchini marmalade on the plate, place the saithe fillet on top with a little apricot compote, and drizzle with the emulsified butter.