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.
- 500g, Mussels
- 1 Lime
- 1 Chilli
- 1 Clove crushed Garlic
- 50g Butter
- 1 Large, Sliced as thin as possible. Courgette
- As Desried Baba Ghanoush/ Houmous
- 4x150g Loins Cod
- Crushed Potatoes
- Steamed Broccoli
- 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.
- 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.
- 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.
- 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.
- Steam the cod for 8 minutes.