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Mussels fricassee with cod and vegetables

Mussels fricassee with cod and vegetables

What you need:

  • 1oo g cod, cut in suitable pieces

  • 1 kg mussels

  • 1/2 bottle of white wine

  • 1 bunch of parsley

  • 2 pcs. bay leaves

  • 200 g of small potatoes cut in halves

  • 10o g small carrots cut into coarse pieces

  • 100 g peas

  • 4-5 spring onions, chopped

  • 1 bunch of green asparagus cut into coarse pieces

  • 1-2 cloves of garlic

  • 1 onion

  • 1 dl vegetable broth

  • 200 g fresh spinach

  • fresh horseradish

  • 2 dl cream

  • 3-4 tablespoons of wheat flour

  • 25 g butter

  • olive oil

  • salt and pepper

 

Method:

  • Clean the mussels

  • Saute chopped onions and garlic in olive oil, in a large pot

  • Pour white wine, bay leaves, parsley stalks from the parsley, salt and pepper and bring it to the boil

  • Pour the mussels in

  • Let them steam for 6-7 minutes (they must be open)

  • Put the mussels into a sieve and keep the mussels stock and set it aside

  • Boil the potatoes and carrots

  • Pour away the water and put the green asparagus, peas and spring onion into the pot.

  • Put a lid on and set aside

  • Take out the mussel from the shells and set aside

  • Melt the butter in a large saucepan or pot

  • Add flour and whip thoroughly

  • Add mussels stock little after little while whisking

  • Add vegetable broth and cream

  • When it's creamy, add the spinach

  • Then carefully turn into the mixture the mussels, the steamed and cooked vegetables

  • Add the cod pieces gently and let it warm for a few minutes (do not boil)

  • Serve in hot deep plates with fresh parsley and freshly grated horseradish on top.

 

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