Ingredients for 6 servings
- 1 kg trimmed fillet of halibut
- 1 kg mussels
- 100 ml dry white wine
- 100 g small Paris mushrooms
- 2 parsley roots
- 1 small bunch parsley (chopped)
- 1 tablespoon finely chopped shallot
- 200 ml mussel stock
- 1 tablespoon unsalted butter
- Sunflower oil
100 ml sawdust for smoking
Cut the halibut fillet into six portions. Slash a grill mark pattern on one side. Place on a buttered baking sheet. Heat the white wine, add the mussels and the shallot and cook until the mussels open.
Cut the mushrooms into quarters or sixths. Peel the root parsley and cut it into two centimetre pieces.
Remove the mussels from the pan and pass the broth through a fine strainer.
Smoke the mussels for about five minutes.
Fry the mushrooms in hot oil, add the parsley root and sauté together for two to three minutes.
Add the mussel stock and cook for about fifteen minutes. Whisk in the butter and add the chopped parsley.
Coat the halibut with olive oil. Season with salt and pepper.
Bake the fish in the oven for ten minutes at 150 °C.
Return the mussels to the broth just before serving.
Ladle the stock and ingredients into a large soup dish, place the fish on top. Pour the mussels and broth over the fish.