• 2 X 800G SEA BASS FILLETS, DESCALED & PIN BONED CUT INTO HALF
• 700G FRESH MUSSELS
• 200G SAMPHIRE
• 1 BANANA SHALLOT, FINE DICED
• 2 GARLIC CLOVES, CRUSHED
• 1 TBSPS FRESHLY CHOPPED PARSLEY
• 1 TBSPS FRESHLY CHOPPED CHIVES
• 1 TBSPS FRESHLY CHOPPED DILL
• 100G DICED UNSALTED BUTTER
• 200ML WHITE WINE
• 1/2 LEMON
1. Wash the mussels under cold running water for 1 minute, then drain.
2. Place a medium-sized sauce pan on to heat so the pan is red hot, then put the mussels, onions, garlic and wine into the pan. Place a lid on top and cook for around 2 minutes until the mussels are plump and firm to the touch. Drain the mussel stock off and reserve for later. Once the mussels have cooled down, so that you can handle them, remove the mussel meat from the shells and place aside for later.
3. Heat a large non-stick frying pan to a medium heat, add in the oil and begin to fry the bass fillets skin-side down pressing the bass fillets flat to the pan for around 20-30 seconds with the back of a fish slice, this prevents the fillets from curling. Continue to cook the fish for around 3-4 minutes until the skin is golden and crisp and the fish is 3/4’s cooked through. Flip the fish over cook for another minute, remove from the pan onto a tray and leave in a warm place to rest.
4. Meanwhile whilst the fish is resting, in the same pan that the bass was cooked in, heat the pan back up and add in the mussel stock from earlier, bring to the boil, reduce by a 1/4 turn the heat down low and start to whisk in the butter. Once all the butter has been incorporated, add the samphire, mussel meat and herbs. Cook the samphire in the sauce for around a minute, taste the sauce for seasoning and adjust if necessary.
5. Plate the dish up by, dressing the plate with a little of the samphire. Place the bass on top and then spoon over the remaining samphire, mussels and sauce and serve.
Try this Spring recipe of pan fried sea bass, mussels, samphire and herbs from the award-winning chefs at new dining concept Top Floor Development where you can dine on the perimeter of a professional kitchen.
Visit www.topfloordevelopment.co.uk to find out more.