Baked Blue Eye with a Creamy Mussel and Saffron Sauce

Cook Time 30 minutes

Servings 2

Ingredients

10 large fresh mussels, cleaned and washed

2 tbsp dry white vermouth (or sherry)

½ tbsp butter

½ medium shallot, finely chopped

4 medium button mushrooms, sliced

2 pieces of blue eye fillet, each about 150g each

Freshly ground black pepper

About 6 saffron threads

2 tbsp cream

1 tbsp finely cut chives

Method

Preheat oven to 160°C.

Place the mussels and vermouth in a saucepan on medium heat. Cover the pan and cook for a few minutes until the mussels have opened. Strain the cooking liquid into a bowl and shell the mussels.

Melt the butter in a small ovenproof fry pan. Add the chopped shallots and cook on low heat for a minute. Add the sliced mushrooms, top with the fish fillets and pour the mussel cooking liquid over the fish. Season with black pepper and bring the liquid to a simmer. Cover with lid or foil and bake in the preheated oven for about 10 minutes or until the fish is done.

When the fish is cooked, transfer it without the cooking liquid onto 2 plates and keep it warm. Add the saffron threads to the cooking liquid and bring to a simmer. Stir in the cream and simmer until you get a creamy consistency. Add the mussels to the sauce to reheat briefly.

Spoon the sauce and mussels over the fish, sprinkle with chives and serve immediately.