Скачать или смотреть Cod with Saffron Potato Mousse and Mussels🐚🥔🐠

This elegant dish combines tender cod, fragrant saffron potato mousse, and juicy mussels in a stunning presentation that’s as delightful to look at as it is to eat.

Ingredients
For the Cod:🐟 Cod fillet: 250g🍯 Maple syrup or honey: 1 tbsp🫒 Olive oil: 2 tbsp🧂 Salt, pepper

For the Mussels:🦪 Mussels: 750g🍷 Dry white wine: 150ml🌿 Rosemary: 1 sprig🧄 Garlic (whole, unpeeled): 1 clove🥬 Green onion: 1 stalk🫒 Olive oil: 2 tbsp

For the Saffron Potato Mousse:🥔 Potato: 1 large🌼 Saffron: a pinch🍲 Mussel broth: all from cooking🫒 Olive oil🧂 Salt, pepper

For the Herb Oil (optional):🌿 Parsley: 1 large bunch🫒 Olive oil: 100ml

Instructions
1. Prepare the Herb Oil:Blanch parsley in boiling water for 1 minute. Blend with olive oil until smooth. Strain through a fine sieve and set aside to let the oil drip.
2. Marinate and Cook the Cod:Cut cod into portions. Coat with olive oil and maple syrup (or honey), season with salt and pepper. Bake at 200°C (390°F) for 15 minutes.
3. Cook the Mussels:Rinse mussels thoroughly. Heat olive oil in a skillet, sauté crushed garlic, rosemary, and green onion. Add mussels and wine, cover, and cook until mussels open. Strain the broth and set it aside.
4. Prepare the Saffron Potato Mousse:Infuse saffron in 100ml of warm mussel broth. Dice the potato and sauté in olive oil until golden. Gradually add mussel broth, cooking until potatoes are tender. Blend with saffron-infused broth until smooth.
5. Assemble the Dish:Plate cod over a generous layer of saffron potato mousse. Arrange mussels (both in-shell and without) around the fish. Drizzle herb oil along the edges and garnish with chopped chives if desired.

Serve immediately to enjoy the vibrant flavors at their peak!