Sea bass, mussels, coriander and curry

Kenny Atkinson

Kenny Atkinson

26th June 2015

Sea bass, mussels, coriander and curry

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 Sea bass, mussels, coriander and curry recipe a try yourself?

Ingredients

  • For the curried mussel sauce:
  • 500g mussels - cleaned
  • 2 banana shallots – peeled and diced
  • 1 cloves garlic – finally chopped
  • 100 ml white wine
  • 50 ml water
  • 1 sprigs thyme
  • 30ml rapeseed oil
  • 6 tbsp curry powder
  • 2 pinches saffron strands
  • 500ml mussel stock
  • 200ml double cream
  • For the coriander oil:
  • 2 bunches picked coriander leaves
  • 400 ml rapeseed oil
  • Salt and pepper
  • For the garnish:
  • Mussels picked from there shell and beards removed
  • Picked coriander leaves – julienne
  • 50gm celery - ½ cm cubes
  • 50gm fennel - ½ cm cubes
  • 50gm leek - ½ cm cubes
  • Picked coriander leaves – julienne
  • For the sea bass:
  • Sea bass – skin scored
  • Rape seed oil
  • Unsalted butter
  • ½ lemon
  • Curry malden salt

Method

For the curried mussel sauce:

Place a large pan onto the stove and get hot, pour in the cleaned mussels and the white wine and water.

Cover with a lid and cook quickly until mussels begin to open approx 3 – 4 minutes.

Drain the mussels and chill.

Pass the mussel stock through a double muslin cloth.

In another pan add the oil and slowly sweat the shallots and garlic for approx 1 minute.

Add the thyme and curry powder and cook for a further 3 - 4 minutes.

Pour over the mussel stock and fish stock, stir in and add the saffron, reduce by half.

Add the double cream and reduce to consistency.

Pass the sauce and correct the seasoning with malden salt, ground white pepper and lemon juice

For the coriander oil:

Blanch the leaves in boiling salted water for 30 seconds, refresh in iced water.

Blitz in a blender slowly add the oil.

Hang in a muslin cloth and allow to drain.

For the garnish:

Blanch each of the vegetables in boiling salted water until just cooked and refresh in iced water.

To finish sauce:

Spoon the vegetables in to a pan with the curry sauce

Bring to the boil and simmer for 1 minute

Add the mussels and simmer for a further minute

Add the coriander and correct the seasoning.

For the sea bass:

In a hot pan add a little oil and place the fillet presentation side down and season the base of the fish with a little salt.

Cook for approx 4 minutes then turn over the fillet

Add a knob of butter and baste the fish for a further 1 minutes.

Squeeze a little lemon juice and baste the fish again.

Finish the fish with a little curry malden salt and serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you