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Ingredients (28)
stock — fish | |
1.00 kg | fish — trimmings |
1.00 | onion — quartered |
2.00 | carrots — large |
1.00 | celery stalks |
2.00 ml | dill seeds |
2.00 | bay leaves |
15.00 ml | salt |
6.00 | black peppercorns |
2.00 Litres | water — cold |
SOUP
30.00 ml | butter |
5.00 ml | sunflower oil |
2.00 | onion — finely chopped |
6.00 | garlic — cloves, finely chopped |
10.00 ml | mustard — powder |
5.00 ml | curry powder — medium |
freshly ground black pepper | |
500.00 ml | wine — white |
300.00 g | mussels — meat |
fresh chervil |
VEGETABLES JULIENNE
1.00 | leek — white, washed, cut into matchsticks |
1.00 | carrots — julienned |
1.00 | celery — cut into matchsticks |
15.00 ml | butter |
salt and freshly ground black pepper |
BINDING
30.00 ml | cornflour |
30.00 ml | water |
190.00 ml | cream — thick |
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