Lukewarm Fish Salad

Carefully rinse and devein the mussels. Cut the Baudroi fillet into 2 cm cubes.

Sauté the shallot in butter until soft, then add the wine. Season the Baudroie cubes lightly with salt and cook in the wine broth until just tender, remove and cool.

Cook the cleaned mussels in the broth with the lid closed until the shells open. Then take the mussels out of the broth and remove the meat from the shell.

Strain the mussel broth through a fine sieve, remove the indicated mass and cook it with cream and a few saffron threads to a creamy sauce, refine with Pernod.

Add the mussels, fish cubes and basil strips to the sauce while it is still slightly warm.

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