Coral Trout with Mussel Sauce

1 tbsp. butter

1 leek, sliced

3 tsp freshly crushed garlic

70ml white wine

100ml cream

4 Coral Trout fillets

1 onion, sliced

300gr mussel meat

Grated rind of 2 lemons

250ml water

Small bunch fresh tarragon

• Heat butter with sliced onion and leek and cook over low heat until vegetables are soft.

• Add garlic, mussel meat and grated lemon rind and cook for a further 2 minutes, increasing the heat.

• Add wine, water, cream, tarragon and cook until liquid is reduced to half.

• Blend mixture in a food processor or blender.

• Grill trout fillets for approximately 4 minutes each side until cooked.

• Serve with sauce.

• Serves 4.