Many Danes like to eat fish for New Year’s Eve after eating port and duck at Christmas time. Here is my suggestion for a delicious and light dinner to ring the New Year in with.
SOLE WITH MUSSELS AND SAFFRON SAUCE Serves 4 as a main dish
Stuffing: 10 oz. salmon, skin removed, 1 egg, 1 finely chopped carrot, 1/4 finely chopped celery root, 1 finely chopped leek, 2 tbsp. butter, salt and freshly ground pepper
20-25 mussels, scrubbed and debearded, ½ bottle dry White wine, 12 small sole fillets, skins removed
Saffron Sauce: 2 cups mussel stock, 2 cups heavy cream, 1-2 pinches of Saffron, saltl and freshly ground pepper, juice of a freshly squeezed lemon
Garnish: 4 sprigs of parsley
To make the suffing, place salmon and egg in a food processor and blend. Melt butter in a skillet and sauté vegetables 4-5 minutes. Add vegetables to salmon mixture. Season with salt and pepper. Set aside.
To make the mussels, combine mussels and wine in a large heavy nonreactive pot over high heat. Cover and cook , shaking pot occasionally, until mussels open, 4-5 minutes. Discard any mussels that do not open. Drain; reserving mussel stock. Shell all of the mussels, leaving 12 mussels in their Shells. Strain reserved mussels stock through a fine-mesh sieve.
To make the fish, spead salmon suffing on each fillet and fold left side over the middle and then fold right side over forming a small package. Turn packages over and place them in a shallow skillet in a single layer and pour enough mussel stock so packages are covered. Cover skillet and simmer packages over medium heat 5-6 minutes, until they are just cooked. With a slotted spoon, transfer packages to a warm serving dish. Cover and keep warm while make the sauce.
To make the sauce, add mussels stock and heavy cream to pot. Cook over medium-high heat until reduced to 3 cups, stirring occasionallyl. Add saffron and season with salt, pepper and lemon juice to taste.
To serve, arrange two or three fillet on each plate; pour sauce over and place three mussels in half shells on plate. Scatter any lefover mussels on the plate. Garnish with parsley.
Suggested accompaniment: boiled fingerling potaatoes.