New Year’s Sole with Mussels and Saffron Sauce

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 mussels saffron sauce jpeg_0004 (2)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

(Comments are closed)