Ingredients for 4 persons

1 kg mussels

2 decilitres vermouth

a few bay leaves

1 shallot

1 clove of garlic

2 stalks of leek

4 stalks of green celery

a knob of butter

2 tablespoons flour

2 decilitres cream

juice of half a lemon

400 g cod fillet

5 egg yolks

Preparations

The sauce

Rinse the mussels and put them in a hot pot. Add the vermouth, bay leaf and pepper. Then put a lid on the pot and let the mussels cook until they open. Pour the mussel liquid into a separate bowl and remove the mussels from their shells.

Now wash the leeks and celery and cut them into chunks. Toss these together with a knob of butter in a pot on the stove and add the garlic. Want a nicely bound sauce? Then sprinkle some flour over your vegetables and simmer.

Afterwards, pour the mussel liquid over the vegetables and bring everything to the boil. Also add the cream and let it reduce. Only at the end do you season the sauce with some extra pepper, salt and some lemon juice.

Fish

Cut the cod into large pieces and place the pieces in the sauce. Also add your mussels (without their shells) to the sauce. Let warm up, but do not boil! Spoon the fish with the vegetables, mussels and sauce into a baking dish. And stick it in a preheated oven at 180°C for 20 minutes.

You can eat this dish with pommes duchesses or a nice potato stew.