Ingreadient :

• 4 x 150-160g fillets John Dory (or other white fish available)
• 2 kg mussels, cleaned and debearded
• 500ml white wine
• 4 large banana shallots, peeled & thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• 1 tbsp good quality curry powder
• 600ml double cream
• ½ cucumber, quartered, deseeded and cut into 1/2cm dice
• 2 large potatoes, peeled and cut into 1/2cm dice, boiled in salted water until just tender
• 2 sticks of celery, peeled and cut into 1/2cm dice, blanched in boiling water for 30 seconds
• 1 granny smith apple, quartered, cored and cut into 3 mm thin strips
• Small bunch coriander, chopped
• 1½ lemons, juiced
• Micro coriander to garnish (or picked leaves of normal coriander)

Direction :

1. Place a saucepan large enough to hold the mussels on the stove until very hot then add the mussels with 250ml of the white wine and cover with a lid. Steam for a minute or so until just opened, shaking occasionally, then drain through a colander lined with a very fine cloth, sit on top of a bowl to catch the mussel juices below.
2. Once the mussels are cool enough to handle, pick the meat from the shells and keep aside for later, keeping a few shells for garnish.
3. In a separate pan gently sweat the shallots and garlic in a little olive oil for around 5 minutes, until softened but without colour.
4. Add the spices and gently cook for 3 minutes, stirring frequently.
5. Add the remaining 250ml of white wine and reduce by two thirds.
6. Add the reserved mussel juices and reduce by two thirds.
7. Add the double cream, bring to a simmer and reduce until thick enough to coat the back of a spoon.
8. Strain the sauce through a fine sieve into a clean pan.
9. Cook fish (however you want to do it – you could pan fry in butter over a medium heat, 3-4 minutes either side) – until it’s fully cooked through.
10. To finish, bring the sauce up to a gentle simmer and add the potato, cucumber and celery to the sauce and heat through for 1 minute
11. Finish with the chopped coriander and lemon juice, check for seasoning and serve in large bowls, along with the reserved mussel shells, top with the fillet of John Dory and garnish with the strips of apple and the micro coriander.