Cod and mussels – An elegant fish dish with delicate flavors

Here’s how to prepare it:

Clean the mussels in cold water and drain. Trim the vegetables for the mussels and slice them thinly. Heat a wide pot on the stovetop until very hot. Add the rapeseed oil and vegetables and sauté for 1 minute. Add the mussels and deglaze with Riesling. Cover and cook the mussels for 4 minutes. Drain through a sieve. Strain the stock through a cheesecloth. Discard any closed mussels. Shell the remaining mussels and rinse briefly in clean water, then drain. Discard the skins and cooked vegetables. Peel the potatoes and celery. Wash the leeks and cut them into 1 cm rings. Cut the potatoes into thin slices and the celery into 0.5 cm cubes.
Sauté in butter in a pan. Pour in the mussel stock. Cover and simmer gently for 10 minutes. Add the leek and cook for 3 minutes. Season with cream and salt. Add the mussels to the vegetables and heat for 1 minute. Fry the cod in oil. After 1 minute, add salt and butter. Turn over and cook for another 2 minutes.
To serve: Place the potato and mussel mixture with the sauce in the center of the plate and top with the fish. Garnish with herbs and serve.