Potato crusted Mussel chowder brulee
Serving: 4
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Directions
- Finely dice onions, garlic, carrots, leeks and celery.
- Fry with a knob of butter and a splash of olive oil until soft.
- Add enough fish stock and 50 ml dry white wine to cover the vegetables and reduce over a low heat until a third of the liquid is left.
- Add 200ml cream, fresh mussels and clams and thicken with some potato flour if necessary.
- Add a dash of lemon juice and some chopped dill and season to taste.
- <h3>FOR THE TOPPING:</h3>
- Grate potatoes and press down into a round cutter the same size as a brulee dish.
- Season with salt and pepper and bake at 180ºC until crisp.
- Place the chowder in a brulee dish and top with the grate.d potato disc.
- Top the disc with lime zest rubbed in castor sugar and brulee with a chef’s torch.
Ingredients
- Onions
- Garlic
- Carrots
- Leeks
- Celery
- Butter
- Olive Oil
- Fish stock
- 50 ml Dry white wine
- 200 ml Cream
- Fresh Mussels
- Potato Flour
- Lemon Juice
- Dill