North Sea

Heat the Roast & Fry to 60˚C and add the kombu.

Remove from the heat and leave to steep for twenty minutes.

Fillet the plaice and remove the skin.

Dry the fillets thoroughly and sprinkle lightly with the activia transglutaminase.

Place the fillets on top of each other.

Transfer the fillets to a vacuum bag, add the kombu infusion and seal.

Cook in a warm water bath or combi steamer at 43°C for around twenty minutes (depending on their thickness).

For the nori salt, grind the sea salt and the dried nori finely in a coffee grinder.

Wash the potatoes thoroughly and dry.

Cut them with a sharp knife, placing two chopsticks in the front and back so that the knife does not cut all the way through.

Wash off the starch and bring the potatoes to the boil in cold water and salt.

Cook until almost tender, and cool off completely.

Heat the Debic Roast & Fry and add the chopped garlic and rosemary.

Spread the mixture thoroughly in the gaps with a brush.

Bake the potatoes in the oven at 220°C and season with salt.

For the mussels, chop the bouquet into an even brunoise and cook in Debic Roast & Fry until al dente.

Add the curry madras spices and simmer.

Add white wine and pour the mixture into a mussel pot.

Wash the mussels thoroughly and debeard.

Discard any open or floating shells.

Combine the mussels with the bouquet in the pot and bring to the boil covered.

As soon as the mussels open, remove the pot from the stove and strain the cooking liquid through a fine cloth.

Keep the mussels in the fridge until needed.

Combine the cooking fluid with the Debic Culinaire, reduce till it forms a sauce and add butter.

Season to taste with salt.

Reheat the mussels in the sauce.

Clean the mussel shells and dry thoroughly.

Mix the dry mashed potato with the squid ink and season lightly with salt.

Spray the mussel shells lightly with fat and add a thin layer of mashed potato.

Dry at 50°C for six hours.

Store in a well-sealed container.