A taste of the sea with some added mussel
Pan-fried Fillet of Sea Bass with Potato Puree, Samphire, Clams and Teign Mussels Nage
Ingredients for four covers
4 x 5oz Fillet of Wild Sea Bass 400g Fresh Samphire 200g Pomme Puree (Mash Potatoes) 100g of Clams 100g of Mussels 40g of finely chopped Shallot 10g finely chopped Chives Salt & Pepper 200ml Fresh Fish Stock 2000ml White Wine 100ml Double Cream 4 Baby Carrots 2 Baby Fennel 1 Plum Tomato (cut into Concasse/
Sweat the finely diced shallot in a
saucepan, add the Clams and Mussels and cover with a lid for 1 minute. Add the white wine and cover again for 2 minutes or until all the Clams and Mussels and open. Carefully remove the Clams and
Mussels from their shells.
Wash and finely slice the baby Carrots
and Fennel Place the fish stock into a pan Add the baby vegetables and
seasoning; simmer for 5 minutes Add the Clams and Mussels and warm
through. Add the Tomato Concasse and
Sea Bass and Samphire
Season the Sea Bass fillets and pan-fry
in a non stick pan for approximately 3 minutes each side - add the samphire and cook for another 1 minute
Place a portion of Pomme Purée in the
middle of each plate Place the Samphire on top Place the Sea Bass on top skin side up Spoon the Nage/sauce around Enjoy!