Turbot on Mussels

Soak the mussels in cold running water for half an hour. Pick out the open mussels and do not use them.

Remove the peel from the carrots and dice them very finely. Peel shallots and garlic, also dice very finely. Clean fennel, cut in half, remove the stalk. Cut fennel into 4 mm thick strips. Coarsely chop fennel greens and set aside.

3. Heat 1 tbsp. olive oil in a large frying pan, sauté the mussels briefly. Add bay leaf, white wine, fish stock and thyme and do with lid closed in about 5-8 min until mussels have opened. Put the mussels in a sieve, collecting the liquid. Pick out closed mussels and do not use them.

Heat the remaining olive oil in a frying pan and sauté the prepared vegetables. Fill up with the collected mussel stock and cook at low temperature for 15-20 minutes with the lid closed. Season with salt and pepper.

Season the turbot fillets with salt and pepper, place them in the frying pan on the vegetable bed and cook for 10 minutes. In the last 5 min add the mussels and warm them up. Sprinkle with the fennel greens and serve with baguette.

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