75 min
Type of dish: Finger foods
Temperature: Hot
Seasonal period: January, February, March, October, November, December
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Ingredients for 5 portions
Ingredients for portions/units
Horse mackerel 0.333 kg
Mussel 0.167 kg
Onion 0.05 kg
Garlic, bulb 0.167 ud
Olive oil 0.033 l
White wine 0.017 l
Sterilised milk 0.033 l
Creamed corn 0.03 kg
Table salt 3.333 g
Ground white pepper 1.667 g
stoneless black olives 0.017 kg
Cayenne pepper 1.667 g
Lemon 0.033 kg
Micromesclun, bag 33.333 g
Onion 0.025 kg
Green pepper 0.01 kg
Garlic, bulb 0.05 ud
Tomato 0.01 kg
No. 4 frozen squid 0.005 kg
Squid ink 0.001 kg
White wine 0.003 l
Plain flour 0.002 kg
Fumet 0.05 l
Table salt 0.05 g
Onion 0.017 kg
Garlic, bulb 0.027 ud
Green pepper 0.01 kg
Diced tomato 0.067 kg
Table salt 0.023 g
Sugar 0.0 kg

To make the sea bodoques:

  • Clean the mussels and cook them in a pan covered with a splash of lemon juice.
  • Remove the mussels from their shells, strain the stock and set the shells aside. Dice the mussels in the mirepoix.
  • Clean the horse mackerel, remove the skin and fillet. Dice the horse mackerel in the mirepoix.
  • Cut the onion and garlic in fine brunoise. Sauté the onion. Slightly fry the garlic. Strain the garlic and add it to the poached onion. Reserve the oil.
  • Add the garlic the mussels and the horse mackerel to the onion. Add white wine and reduce. Turn off the heat and let it rest.
  • Dissolve the cornstarch into a mixture of milk and egg. Season it with salt and white pepper.
  • Add this mixture to the fish and the vegetables. Shape this dough into balls (bodoques) of 2 cm of diameter. Coat them with cornstarch, egg and breadcrumbs.

For the sauces:

  • Black sauce 
  • Mix the green sauce with the mussel stock. Add in a little cornstarch and stir thoroughly.
  • Make a rich tomato sauce by adding pitted black olives, anchovies and cayenne pepper to get a mild kick of spice.

To decorate: 

  • Make three beds of micro mesclum per serving.
  • Make a vinaigrette dressing for the micro mesclun and pour it into a squeeze bottle.


  • Put three beds of micro mesclun on a rectangular-shaped plate and dress them with the vinaigrette.
  • Place a mussel shell on each bed and fill them with the three different sauces.
  • Put a bodoque on top of each shell and serve.
Nutritional information (1 portion)
Fiber 1.58 g
Saturates 2.51 g
Monounsaturated fatty acids 11.01 g
Polyunsaturated fatty acids 2.04 g
Cholesterol 37.9 mg
Calcium 73.71 mg
Iron 1.83 mg
Zinc 0.81 mg
Vitamin A 65.17 ug
Vitamin C 18.23 g
Folic acid 34.53 ug
Salt (Sodium) 565.16 mg
Sugars 3.46 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.