Roast wild sea bass with peas, girolles, mussels and crème fraiche
|2 x 200g||wild sea bass fillets|
|200g||mussels, live and beards removed|
|100g||girolles, washed in warm water to remove grit|
|1 glass||white wine|
|450g||fresh peas, in their pods|
|1 tbsp.||crème fraiche|
|1 tbsp||chives, chopped|
Wild sea bass is one of the finest fish in the ocean, far superior to the farmed version. Its flesh is firm and meaty, and in this recipe, will ensure a satisfying feed. A good fish monger will scale, fillet and pin bone the fish for you.
- Pod the peas and blanch in boiling salted water until tender then plunge into ice water to stop the cooking process. Drain and dry on a clean cloth.
- Now attend to the mussels. It is important that the beard is removed and the mussels get rinsed in cold water. Slice the shallot finely and sweat in a little butter, add the thyme and the white wine and bring to the boil. This is going to help flavour the sauce. Add the mussels, give a quick stir, and cover the pan with a lid.
- When all the mussel shells are open, drain into a colander set over a bowl. This cooking liquor is pure nectar and it is imperative you keep it. Allow a pan through a fine chinois and reduce by half, this will the mussels to cool for a few minutes and carefully remove from the shell. Pass the mussel liquor into intensify the flavour.
- Meanwhile, season the fish on both sides and in a hot, non-stick frying pan, fry the sea bass skin side down in oil. After a couple of minutes the skin should be crisp and you can transfer it to the oven to cook through. It shouldn’t take longer than 4 or 5 minutes at 180 degrees.
- Gently sweat the girolles in a little butter, toss in the peas, and add the mussel juice. When boiling, stir in a big spoonful of the crème fraîche, add a squeeze of lemon juice and a tablespoon of chopped chives.
- Finally add the cooked mussels to warm through. Don’t boil them though as they will go tough. Serve with a hunk of baguette on the side to mop up your plate.