Flatfish Fillets with Mussels and Pea Sauce

Ingredients

• 1 green bell pepper
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 200 g fresh peeled peas
• 50 ml white wine
• 100 ml Vegetable broth
• 1 tsp grated lemon zest
• Lemon juice
• Salt
• white pepper
• 4 flatfish fillets (150 g each)
• 1 tbsp Lemon Juice
• 500 g small heart-shaped mussels
• 200 ml fish stock (glass)
• flour (for dredging)
• 50 g clarified butter
• herbs (optional for garnish)

Instructions

1. 1.

   Wash the bell pepper, halve it, remove seeds and finely chop. Peel and finely chop the shallot and garlic. Sauté shallots and garlic in hot olive oil until translucent, add peas and cook briefly. Deglaze with wine, let reduce, then pour in vegetable broth and simmer gently for 5-7 minutes. Add bell pepper and lemon zest, simmer another 3 minutes until most liquid evaporates. Lightly mash peas with a fork. Season with lemon juice, salt, and white pepper; allow to cool.

2. 2.

   Wash and pat dry the flatfish fillets. Drizzle with lemon juice and let rest for 5-10 minutes. Thoroughly rinse mussels. Bring fish stock to a boil, add mussels, cover and cook for about 4 minutes. Drain, discard any unopened mussels, and set cooked mussels aside.

3. 3.

   Pat the fish dry and lightly dredge in flour. Heat clarified butter. Fry the fish skin-side down until golden brown, flip and fry the other side until golden. Remove from pan and keep warm. Add mussels to the remaining fat and sauté briefly, turning several times. Season the fish with salt, plate on a sauce base, and garnish with mussels and herbs as desired.