Clean the mussels. Peel and chop a shallot and sauté in butter. Add mussels, pour white wine. Cover. As soon as mussels open, put them in a sieve. Collect filtered cooking juices. Set aside. Make the lentils in the fish fumet for 30 min. Add salt, season with pepper and season with all spices. Keep warm.
Sauté the other two halved shallots in a tiny bit of butter. Fry the bacon slices. Set aside. Steam the cod pieces for 10 minutes.
Remove the mussels. Add the cooking juice to the lentils form. Reheat if necessary. Divide the lentils, shallot halves, roasted bacon and fish evenly on the plates. Garnish with mussels.
Be careful with the seasoning: do not use too much salt, the mussel cooking juice already contains salt. You can similarly cook the lentils beforehand and warm them up at a low temperature. If you don’t have a pressure cooker, wrap the fish in aluminum foil and cook it in the stove.
– Country : France – Wine : White Bergerac – Wine : Pouilly fume – Takes about : 01 h 25 min. – Cooking time : 40 min. – Preparation tz. : 45 min. – Difficulty : Easy – Price : Medium
Our tip : Use a delicious spicy bacon for a delicious touch!
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