Scallops and mussels with buttermilk sauce

• porsi: 4

Bahan-bahan

2 tbsp rapeseed oil 1 onion, chopped 4 garlic cloves, minced

1 tsp thyme leaves 500ml white wine 500g wild mussels 3 gelatine leaves 200ml cream 100ml buttermilk Salt 2 baby leeks (halved lengthwise if large) 8 fresh scallops 60g butter

Petunjuk

1. Heat half of the 0 1 in a large pot over a mediumh'gh heat and cook the onion, garrc and thyme for two minutes.

2 Pour in the wine and bring to a simmer. Stir in the mussels and cover with a lid. Leave to cook for 4-6 minutes until all the shells have opened Discard any that remain closed. Strain and reserve the cooking liquid.

3 Add the gelatine leaves to a bowl and pour over enough cold to cover. Leave for a minute until spongy, then remove from the water and squeeze out any excess. 4 Heat 200ml Of the reserved mussel cooking liquid and the cream in a saucepan. Stir in the soft gelatine leaves until dissolved. Add the buttermilk and season with salt. Keep warm. 5 Preheat the grill to high and bring a pot of salted water to a simmer. Grill the leeks until charred, then transfer to the pot of water. Poach for five minutes until soft.

6 Heat the remaining oil in a frying pan over a h'gh heat. When hot, add the scallops and cook, without moving them, for 2-3 minutes until the bottom is brown and crispy. Flip them over and add the butter. Reduce the heat and fry for another 2-3 minutes, spooning over the butter as they cook.

7 Place the grilled leeks on the plates and top with the mussels, scallops and the buttermilk sauce.

"The variety of flounder called 'witch' is plentiful off the West coast of Ireland. Unfortunately, its name doesn't exactly do the fish anyjustice. So someone decided somewhere that it should be rechristened as Connemara sole. Now it has a new lease of life! It is a beautiful piece of fish and it roasts whole very well. •