- 1 Small Liverpool Bay Seabass
- Mussels
- Samphire
- Half a small cucumber
- Splash of wine
- Cream and butter
- Mirepoix of vegetables
- 1 lemon
Pan Fried fillet of Liverpool Bay Seabass with Mussels, Samphire
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
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.
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