Cod, Courgette Lattice and Citrus Mussels

Cod, Courgette Lattice and Citrus Mussels

Cod, Courgette lattice and Citrus mussels.

 

I’ve made two versions of this dish. The star of the show is the citrus mussels. Usually you only ever eat them mariniere. Mussels and clams have the most delicious juice, so I feel it’s a shame to always drown it with cream. So we have used the mussel juice along with chilli and lime to create the sauce for this dish. The other version calls for a carrot and orange sauce, I’ll save that one for another time.

The courgette lattice came about from me messing about. I had a few too many courgettes, so I started experimenting. All you need is a mandolin. After that these amazing looking things will get everyones attention. I just made a baba ghanoush to place inside. Any thick puree of your liking would be fine though.

Ingredients

    Citrus Mussels

  • 500g, Mussels
  • 1 Lime
  • 1 Chilli
  • 1 Clove crushed Garlic
  • 50g Butter
  • Courgette Lattice

  • 1 Large, Sliced as thin as possible. Courgette
  • As Desried Baba Ghanoush/ Houmous
  • 4x150g Loins Cod
  • Crushed Potatoes
  • Steamed Broccoli

Directions

  1. Start with the courgettes. You need to trim them so that they are 1cm x 8cm. Place on cling film and create the lattice by interweaving. Keeping it flat, lightly salt it, cover with cling film and leave for at least 30minutes. These will now soften and be seasoned perfectly.
  2. Place a large spoonful of baba ghanoush into the centre of the lattice squares. Using the cling film pull all four corners together to enclose into a ball. Wrap tightly and set aside in fridge until serving.
  3. For the cod, again lightly salt for 30 minutes. This helps firm it up a bit so that it doesn't fall apart when you steam it.
  4. Place all the mussels in a pan with the wine, garlic and chilli. Bring to the boil and fit the lid for 3 minutes. Remove the mussels and pick out the meat as you reduce the sauce down by half. Add the juice of the lime and the butter.
  5. Steam the cod for 8 minutes.
Serve with the crushed potatoes and steamed broccoli.

7 Comments

  1. Wow!!!!! That looks fabulous & yummy. Great presentation.

  2. Sounds delicious David, the zucchini lattice is very clever. We had mussels on the weekend.

  3. How pretty! It seems you ramp it up a notch with every post. I can’t keep up! 🙂

  4. The latice idea is brilliant, and weaves so much glam factor into this dish. The flavors look delicate and presentation is gorgeous. This dish can win competitions.

  5. Love how you present it. Looks really scrumptious.
    Kristy

  6. You mention wine in the method but I can’t see any wine on the ingredients list. What volume do you use and any particular choice of white?

    • Dave Crichton

      Good spot Rick. 125 ml white wine. Any white wine you like. The rule of cooking with wine, if you can drink it, you can cook with it. Although I’d go for something fresh and crisp. Albariño or Sauvignon.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.