Seared Wild Sea Bass Fillet in a Cider and Mussel Herb Broth

Prep time: 13-15 minutes Cooking time: 10-12 minutes Serves: 4 Skill level: Easy Peasy Recipe by: M&J Seafood

Sea bass and mussels, a great combination

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The method

  1. Season the sea bass fillets and score the skin 3 times.
  2. Clean the mussels and remove the beards.
  3. Sweat the vegetables and fennel seed in 1/4 of the butter, add the cider and reduce by half, add water and
    simmer until cooked.
  4. Add the mussels to the broth and gently cook with a lid on until all open and discard any that stay closed.
  5. Season the sea bass portions and fry skin side until crispy. Turn over and finish cooking gently.
  6. Blanch the sea vegetables and place in the middle of a bowl.
  7. Add the cooked new potatoes and shellfish to the broth.
  8. Chop the herbs and add to the broth, whisk in the remaining butter, season and add lemon juice to taste,
    then pour into the bowl.
  9. Top with the sea bass and garnish with the mussels and herbs.