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Sole with a mousse of leek and a mash flavored with parsley accompanied by mussels in Omer.

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sole, leek, mussels, OMER., belgian beer

ingredients for 4 persons:

  • Black Pepper (for in the leek)
  • Szechuan Pepper (for in the mussels)
  • salt
  • butter
  • sole
  • toast bread
  • shrimps

mousse of leek

  • 2 leeks
  • 125ml cream
  • nutmeg
  • 3g /gelatin
  • 1 OMER.

mash with parsley

  • potatoes
  • nutmeg
  • milk
  • parsley

Mussels in OMER.

  • 1 kg mussels
  • sour cream
  • citrus thyme
  • scallions
  • parsley
  • celery
  • 1 OMER.

Step 1: Chop the leek in julienne and bake it in some butter. Take a frying pan and add some Omer (ratio 2/3 frying pan and 1/3 chef ;-)) Reduce the Omer to half its volume and add the gelatin. Let it melt away (stir often). Put the gelatin mixture and the leek in a blender and slowly add the cream. Spice up with pepper, salt and a pinch of nutmeg. Put the mousse in "tin" forms and put them in the cooler.

Step 2: Wash the sand from the mussels. Cut the celery and the scallions and briefly bake these in some butter. Meanwhile peel the potatoes and cook them with a pinch of salt.

Step 3: Put the mussels in a big pot together with the parsley, citrus thyme and the baked scallions and celery. Add one Omer and let it cook for about 15 minutes.

Step 4: Mash the potatoes and add milk, nutmeg and a small piece of butter until you get a moist mass.
After that, add the parsley and some pepper and salt.

Step 5: Cut the toast bread in pieces and bake them in butter. Meanwhile you can also bake the sole in some butter.

Step 6: Start composing al pieces on a plate. Finish the mussels with a hint of sour cream and some citrus thyme. You can finish the plate with some freshly peeled shrimps.