Pan Fried fillet of Liverpool Bay Seabass with Mussels, Samphire

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 29th June 2012
North West Young Chef of the Year

Pan Fried fillet of Liverpool Bay Seabass with Mussels, Samphire

Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following Pan Fried fillet of Liverpool Bay Seabass with Mussels, Samphire recipe a try yourself? Lovely Pan Fried fillet of Liverpool Bay Seabass recipe with Mussels and Samphire - starter cooked by the Merseyside Young Chef of the Year 2012 Owen West from the London Carriage Works in Liverpool. 

Ingredients

  • 1 Small Liverpool Bay Seabass
  • Mussels
  • Samphire
  • Half a small cucumber
  • Splash of wine
  • Cream and butter
  • Mirepoix of vegetables
  • 1 lemon

Method

Pan Fried fillet of Liverpool Bay Seabass with Mussels, Samphire, Beurre Blanc and a cucumber dressing cooked during the 2012 final of the Northwest Young Chef of the Year at Manchester College in Didsbury.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.