INGREDIENTS

(serves four)

300g broccoli florets
2 litres mussels
50g marinated red pepper
80ml extra virgin olive oil
20g squid ink
Salt and pepper
4 plaice fillets, white and black skin on

METHOD

Wash the broccoli and cut into florets. Blanch in salted boiling water and refresh. Cook the mussels in a large pan, keeping the juice for the sauce. Cook the red pepper in half the mussel juice and add 30ml olive oil. Mix with a hand mixer and pass through a fine chinois. Mix the squid ink with the rest of the mussel juice and cook for five minutes. Add 50ml olive oil and season with salt, if necessary, and pepper. Steam the plaice fillets. Heat the sauces separately and reheat the broccoli. Serve.

Pascal Aussignac