This recipe was found on Gastro
Serves 4
2 brill
Oil for frying
1 tsp butter
1 lime
Sea salt
Cut the fish into nice, uniform filets, or get the fishmonger to do it. Fry the fish in a warm pan in a bit of oil until nicely brown, add the butter and let it bubble up. Turn the fish over and fry until done on low heat. Wash the lime, grate some of the rind, and press a bit of juice. Remove the fish from the pan, and flavour the oil/butter mixture in the pan with lime rind, lime juice, and salt. Arrange the fried fish with the lime sauce, the cabbage rolls, onion purée and garnish, mussel foam, sauce, and finally whole steamed mussels as shown in the photo.
Cabbage Rolls:
1 head pointed cabbage
1 shallot
1 lemon
Unsalted butter for frying
Cut the bottom off of the cabbage and divide the head up into leaves. Wash them. Take 5 large leaves and set them aside; shred the rest into small strips. Blanch the large leaves, and cut the stalk off. Let the leaves dry between paper towels. Peel and mince the shallot. Wash the lemon and grate the rind. Sauté the shredded cabbage in butter. Don’t let it brown. Finally, add the shallot and lemon rind, and let the whole thing cool off. Place the blanched cabbage leaves next to each other on plastic wrap and divide the shredded cabbage filling atop. Roll the leaves around the filling and tighten the rolls up with the plastic wrap. Refrigerate until the rolls have set. Cut out into uniform pieces and steam for 2 minutes in a bit of water with butter.
Onion Purée:
4 onions
1 dl heavy cream
2 dl milk
1 dl chicken stock
Salt
Cider vinegar
Acacia honey
Peel the onions, halve them and cut into thin fins. Brown the onions in a pot with butter. When the onions are caramelised, add the cream, milk, and stock. Cook the onions tender. Strain the liquid out, but keep it. Blend the onions with a bit of the liquid (add a bit at a time). When the purée has a smooth consistency, season to taste with salt, vinegar, and honey.
Onion Garnish:
12 pearl onions
12 spring onions
1 shallot
1 dl water
50 g unsalted butter
Salt
Cider vinegar
Acacia honey
Peel the onions, and cut into uniform pieces. Bring water and butter to a boil and season the mixture with salt, vinegar, and honey. Let the onions simmer in the mixture until tender, but still with a bit of bite.
Mussel Foam:
500 g mussels
Oil for frying
2 dl white wine
1 dl milk
50 g butter
Salt
Lemon juice
Wash the mussels under cold water. Throw out any that don’t close. Sauté them in warm oil, add wine, and let the alcohol cook off. Take 12 nice mussels and set them aside for garnish. Add water until the rest of the mussels are covered. Let cook for 20 minutes. Take the mussels out and toss them. Reduce the liquid until it tastes intensely of mussels. Add milk and butter and cook in a bit, season with salt and lemon juice. Foam up the sauce with an immersion blender right before serving.
Sauce:
1 bundle dill
1 bundle spinach
300 g unsalted butter
3 dl water
1 lemon
1 tsp salt
4 egg yolks
Wash the dill and spinach, spin dry, and blend with water and a bit of butter. Strain over into a pot and heat up until it begins to separate. Strain through a cheesecloth and save the purée. warm up the rest of the butter until the whey separates. Let the whey fall to the bottom and take the clarified butter out. Press lemon juice and heat it up on low heat along with salt and egg yolks under strong and constant stirring. When the mixture is thick, add the clarified butter a bit at a time, until the sauce has a good, thick consistency. Mix in the purée and season with more salt if needed.