Summary

Ingredients

• 250 g cod fillet (s)
• 2 tablespoon breadcrumbs
• 125 g pasta, (linuine)
• salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 kg mussel (s), (mussels)
• 200 g veetables (celery, carrot, leek)
• 2 clove (s) garlic, pressed on
• 2 tablespoon olive oil, for sweating
• 200 ml white wine, to deglaze

For the sauce: (also enough for 4 people)

• 200 ml stock, (from the mussel stock)
• 40 ml vermouth, dry (Noilly Prat)
• 60 ml heavy cream
• 1 shallot (s), diced
• 1 clove (s) garlic, pressed on
• 1 tablespoon capers, (nonpareils)
• pepper
• 1 pinch (s) sugar, possibly
• 1 teaspoon cornstarch, stirred into 2 s water

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Instructions

1. Rinse the mussels well with cold tap water, clean them and let them drain. If this is not done, the sauce can quickly become too salty when you reduce it later, as there is still sea water in the mussels.
2. Then use a knife to remove the byssus threads on the back, which the mussel uses to hold on to stakes or stones.
3. Heat the olive oil in a saucepan, sweat the coarsely chopped vegetables with the garlic cloves in them, add the mussels and deglaze with the wine. Simmer the mussels with the pot closed for about 8 minutes, place on a sieve, collect the stock and then pass it through a sieve lined with a strainer or tea towel so that any remaining sand is safely removed.
4. Discard mussels that have not opened during cooking. Release the meat of the opened mussels, rinse vigorously with cold water to rinse away any remaining sand and set aside. About 20% (about 200 g) pure mussel meat will be left, nothing more. Discard cooked vegetables and mussel shells.
5. Bring the mussel stock to the boil, add wormwood, cream, shallot cubes and garlic cloves and reduce to about half. In between, check whether the stock is not too salty, then do not reduce it any further. Season with pepper and possibly a pinch of sugar, the mussels bring enough salt with them. Add capers with the mussel meat and stir in. Use a little cornstarch for the desired bond.
6. Divide the fish into 2 pieces, salt the skin side and press into the breadcrumbs. Heat 1 tablespoon each of olive oil and butter in a pan and fry the fillets breaded on one side over medium heat on the breaded side about two-thirds through. You can follow the cooking progress on the sides of the fillets when the initially glassy meat slowly turns white. Then turn the fillets, season them with a little salt and let them steep with the plate open.
7. Cook the pasta according to the instructions on the packet, drain, place on the plate with a fork and twist into a nest. Put the fish slice in it, add vegetables if necessary and cover the pasta with the mussel and caper sauce.