Ingredients (serves 4):
- 5 kg mussels in their shells
- Mullet (or seabream, seawolf or meagre)
- Passe-Pierre (Salicornia algae)
- One bundle of soup vegetables (carrot, celery, leek, parsley or parsley root)
- Crème fraiche
- Noilly Prat
- White port wine (to taste)
- White pepper
- Olive oil
Coarsely chop the soup vegetables and fennel and cook them together with the mussels in their shells. Season with (a little) salt. When the vegetables have cooked a bit, add lots of white wine. When the mussels open, set them aside.
Strain the rest of the stock and reduce it. Mix 80% of the opened mussels with the crème fraiche, a little Pernod, Noilly Prat and white port wine (to taste). Purée the mixture until it is creamy and season it with white pepper.
Fry the fish filet with the skin side down in a little olive oil until it is crispy. Turn for just a moment and then remove from the pan to prevent it from drying out.
In a separate pan, fry the Passe-Pierre briefly so that they remain crispy; season with pepper (no salt). Spread a wide strip of mussel cream on a plate and set the algae on top. Place the fish filet on top of the algae and distribute the remaining mussels around the plate. Foam the stock together with a little whipping cream and use as garnish. The dish is complete!