170 g SLICED OR CAPS
In a saucepan over medium-low heat, sweat shallot in butter. Add mushrooms, cook 5 minutes and add white wine. Reduce over low heat until no liquid is left. Season and refrigerate.
In a pan over medium-low heat, sweat onion in butter. Deglaze with white wine and bring to a boil. Add mussels and cover. Cook 4 - 5 minutes until mussels open. Remove mussels from shells and refrigerate. Strain pan juices. Return juices to pan and bring to a boil. Reduce to 3/4 of volume and add white poultry stock. Bring to a boil again and reduce to 3/4 of volume. Lower heat to medium, add cream and reduce to desired consistency. Add green peppercorns, season and refrigerate.
In a small bowl, combine 20 mussels with mustard, green onions, wine vinegar, white wine and a generous drizzling of olive oil. Season and set aside.
Season tilapia fillets with celery salt. In a skillet over medium-high heat, cook fillets in a generous bit of butter.
Presentation: Place fillet in the centre of the plate, spoon green pepper sauce over top, and garnish with a spoonful of duxelles and a few mussels.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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