Red tuna and mussels a la nage

Ingredients for Red tuna and mussels a la nage

Instructions for Red tuna and mussels a la nage

To prepare the Red tuna and mussels a la nage recipe, please follow these instructions:

The red tails are filetized and flaked (ask the fish shop for that).

The mussels are thoroughly scrubbed with a stiff brush. If some do not want to close, they will be discarded.

Carrot, onion, white wine and 3 dl. Water is boiled. Let it boil until the liquid is reduced to half. The mussels are steamed here under low, it takes 7-8 minutes. The mussels are picked up and kept warm on a dish, if some have not opened, they are also discarded.

The boil is boiled until there are about 3 dl. back. The roasted fillets are steamed for a few minutes, carefully taken up with cloves and arranged with the mussels.

The butter is whipped in the hot, but not boiling, poultry in small lumps. Season with cilantro, salt, pepper and lemon juice and add the parsley. This sauce poured over fish and mussels, which may Decorate with leaflets before serving.

tips:
A la nage means swimming (French), and in the cooking language, the sauce fish and / or seafood is cooked and served in.