Weever and cockles with green curry

Bring 1 l water to the boil with 60g salt, then cool for at least 2 hrs.

Then add 2 filets of weever (Pieterman, vive) to pickle for 10 mins. 

Take out and dab dry.

Remove the outer leave from a leek, the finely hack the rest, add a minced clove of garlic, season with thyme, salt and pepper and softly fry in olive oil

Warm in another pan some olive oil, with reserved leek leave, a minced clove of garlic and some thyme. Add a glass of white wine and 500g cockles. Boil till the shells are open. Drain en keep the cooking liquid

Take the cockles from the shells

Bring the cooking liquid to the boil and reduce 50%, add 1 tsp green curry paste and 20cl double cream. Once the sauce is warm again add the juice from 1/2 lime, salt and pepper

Put 3 tbsp flour in a plastic bag, put a 160g filet of weever in the bag and shake well. Repeat with a second filet.

Pan fry the fish, skin side down, in olive oil with a tbsp butter and 1/2 tbsp thyme. Once the skin is nice and golden turn the filets and fry for another minute.

Remove the fish and warm 100g samphire in the same oil, after a minute add the cockles to warm them

Foam the sauce with a stick blender (which I forgot)

Start plating with the fondue of leek, followed with the samphire and cockles

Put the fish on top and finish with the foamy sauce

(Here Miryam Minne's original recipe in Flemish)