Tilapia stuffed with quinoa and vegetables with mussel sauce

• Preparing fish. Take out the supreme with skin and season with salt and pepper.

The following elaborations are necessary for this recipe:

For the filling:

• Cook the quinoa in twice as much water as the quinoa, for 15 minutes and then rinse.
• Cut the onion, green and red peppers into thin strips, sauté everything al dente, add the soy sauce and leave to reduce.
• Mix the quinoa with the vegetables.
• Place the filling on top of the fillet and cover with another one, wrap the tilapia in film and vacuum pack trying not to lose its shape.
• Cook at 65 ºC for 45 minutes.

For the mussel sauce:

• Open the cleaned mussels by steaming them with a little white wine and reserve the liquid.
• Poach the shallot cut into brunoise, add half of the mussels, bind with the flour, mix with the liquid and the fumet.
• Boil the sauce then blend and sieve.

Garnish:

• Cook the fettuccine English style.

SET UP

• Remove the stuffed tilapia from the bag, cut it in half, place it on a baking tray with the mussel sauce and bake in the oven at 160ºC.
• Heat the rest of the sauce with the reserved mussels.
• Sautee the filleted mushrooms, add the pasta and sauté, add salt.
• Decorate the bottom of the plate with the sauce, place the pasta on one side and the tilapia with the mussels on the other.