Dorado with Fennel

Requires some preparation.

Clam broth: Clean the clams well and make them well covered with water. Save the broth. Mussels as well.

Fennel vegetables with tomatoes: clean the fennel, cut into fine rings and sauté briefly in olive oil over high heat. Deglaze with white wine and mussel stock and reduce, then add turmeric and crem fraiche. Simmer until vegetables have a creamy consistency. Pour boiling hot water over tomatoes, skin, seed and dice. (You can prepare it up to this point.) Fold diced tomatoes into fennel just before serving.

Mussels With Soup Vegetables: Clean soup vegetables and cut into fine strips, then sauté in olive oil. Deglaze with a dash of white wine and water. Add chopped pepper, garlic, salt, chopped kitchen herbs (prepare up to this point), add the cooked mussels and simmer covered for about 3 minutes.

Dorade: Preheat the stove to 190 degrees. Rinse the arugula, chop and mix with a tablespoon of softened butter. Season butter mixture with salt, pepper, chopped garlic, chopped walnuts and the zest of half a lemon. Clean dorade fillets, drizzle with juice of one lemon and season with salt and pepper. Fry briefly on both sides in hot olive oil. Place the seared fillets in a buttered gratin dish, spread the arugula evenly on the skin side and cook in the heated oven for about 3 minutes.

Serve: Fennel vegetables

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