Project Description


  • 500g Searay Mussels Meat
  • 150ml Cornish cider
  • 25g  butter
  • 100g piece of rind less smoked streaky bacon, cut into small cubes
  • 1 small onion, finely chopped
  • 20g plain flour
  • 1 L full cream milk
  • 2 potatoes (about 225 g in total), peeled and cubed
  • 1 bay leaf
  • 225 g John Dory fillet, cut into short, chunky strips
  • 120 ml double cream, pinch of cayenne pepper, salt and freshly ground white pepper
  • 2 tbsp freshly chopped parsley


  1. Melt the butter into a medium sized pan, add the bacon and fry until lightly golden
  2. Add the onion and cook gently for 5 minutes or until the onion has softened
  3. Stir in the flour and cook for 1 minute. Gradually stir in the milk
  4. Add the potatoes and bay leaf and 1 level teaspoon of salt, and leave to simmer gently for 10 minutes or until the potatoes are just tender
  5. Remove the bay leaf, add the pieces of John Dory and simmer for 2-3 minutes or until the fish is just cooked
  6. Stir in the double cream and season to taste with cayenne pepper, salt and white pepper
  7. Stir in the mussels in 2-3 minutes, remove from the heat, to warm them through briefly, and most of the chopped parsley


  • 500克    海威青口肉
  • 150毫升  Cornish蘋果酒
  • 25克     牛油
  • 100克  一塊薰煙肉, 切成小方塊
  • 1 個   小洋蔥, 切碎
  • 20克   普通麵粉
  • 1 公升  全脂牛奶
  • 2 個   土豆(約共225克), 去皮切塊
  • 1塊    月桂葉
  • 225克   海魴魚片,切成短,矮胖條
  • 120毫升   雙層奶油,辣椒,鹽及原粒白胡椒
  • 2湯匙    新鮮切碎的香菜


  1. 用中型平底鍋熱溶牛油,加入煙肉及煎至金黃色
  2. 加入洋蔥,輕輕煮大約5分鐘或直至洋蔥變軟
  3. 拌入麵粉,煮1分鐘。加入牛奶
  4. 加入土豆及月桂葉和1平茶匙鹽,燜10分鐘或直至土豆略綿
  5. 取出月桂葉,放入海魴魚片煮2-3分鐘或直至魚剛熟
  6. 拌入雙層奶油,辣椒,鹽及原粒白胡椒
  7. 加入青口肉煮2-3分鐘,離火並保持溫熱度時加入大部份已切碎的香菜
  8. 倒入微熱的碗裡並撒上剩餘的香菜便可食用