Stewed in mussel frieze, fennel salad and tomato risotto

Ingredients for Stewed in mussel frieze, fennel salad and tomato risotto

Instructions for Stewed in mussel frieze, fennel salad and tomato risotto

To prepare the Stewed in mussel frieze, fennel salad and tomato risotto recipe, please follow these instructions:

Mussel frieze sauce: Pil onions and cut them. Bring them to boil with white wine, coriander and pepper. When boiling, add the cleaned mussels and put the pot on the pot.

When the saucepan is boiled, cook the mussels for one minute before pouring onto a sieve. Save the fund. Pil the mussels out of the skull and arrow skinned by them.

Pour 1.5 dl of mussel and the cream in a saucepan. Cook it into a creamy consistency. Blend the sauce and season with salt, pepper and lemon juice and add the chives.

Put the mussels in the sauce.

Tomato risotto: Shake and peel the tomatoes. Cut them through and remove the binoculars. Cut the tomato meat into cubes. Sauter rice add onions to the butter without taking color. Add the white wine and boil until the wine is reduced to a quarter.

Add fish fund and cook the rice until there is still a bit of bite in them. Pull them to the side and leave them warm until finished. Add tomato meat and parmesan and stir it together. Season with salt and pepper.

Fennel salad: Stir the ingredients together for dressing. Cut the stick out of the fennel. Cut the fennel into 1 mm thin slices. (Use an attachment machine if necessary). Mix fennel, dressing and chopped dill into a metal bowl and place it on top of a hot water pot.

Turn the salad until it is hot and serve immediately.

Pisces:
Lay the pieces in a thick pot and pour the mussel food. Cover with foil and bring the pot to boiling point. Keep the temperature there for 4 - 5 min. And pull the pot away.

tips:
Fill the risotto into a high round shape and turn it out on the plate. Place a "haystack" of the fennel salad next to it. Put the mussel frieze on the plate. Take a piece of multe and put it on top. Pull off the skin, decorate with garlic and server.