Kvindevin i køkkenet: Pighvar à la moules marinières

Pighvar à la moules marinières * 4 personer

Du skal bruge

2 kg blåsmuslinger

2 fed hvidløg

1 løg

½ fennikel

2 gulerødder

Olivenolie

Et bundt frisk timian og persille

ca. 4 dl hvidvin

ca. 2 dl fløde

Salt & peber

4 pighvarfileter (kan erstattes af anden fast, hvid fisk)

 

Sådan gør du

Start med at skylle muslingerne i koldt vand. Sortér dem derefter: Dem, der ikke har lukket sig (og heller ikke lukker sig, når du banker dem mod vasken) eller har hul i skallen, skal smides ud med det samme.

Hak hvidløget fint, og snit de andre grøntsager i små tern. Steg det hele forsigtigt i olivenolien i en stor sauterepande. Grøntsagerne må ikke tage farve, de skal bare steges bløde. Tilsæt så hvidvin og timian og persille, og fyr godt op for blusset. Bring hvidvinen i kog, kom muslingerne i gryden og put låg på. Lad dem dampe i 3-4 minutter. Ryst panden et par gange, så varmen fordeler sig godt, og muslingerne åbner sig igen*.

Tag gryden af blusset og tag muslingerne op i en skål. Sæt gryden tilbage på komfuret, og bring saucen i kog, mens du piller muslingerne ud af skallerne. Dem, der ikke har åbnet sig, skal kasseres. Hæld fløde i saucen, og smag til med salt og peber. Læg nu pighvarfileterne forsigtigt ned i saucen i ét lag, og damp dem under låg i ca. 5 minutter (afhængigt af hvor store fileterne er. Hold øje – det er synd at overtilberede dem). Når pighvaren er næsten færdig, putter du muslingerne ned i saucen, så de lige kan få varmen igen. Servér med god frisk pasta og husk for alt i verden flute – du ønsker ikke at lade så meget som en dråbe af saucen gå til spilde!

* Her kunne du stoppe og bare servere moules marinières sammen med et godt flute. Det er fast food, der vil frem i verden.

Prøv at servere en Picpoul de Pinet til denne ret – så får du dig en ganske særlig oplevelse. Læs mere her.

Paul Mas Viognier klæder også muslingerne, gør kokken mild og blid og koster ikke mange penge.

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