Wild sea bass with mussel, broccoli, smoked bone marrow and sea vegetables

Mark Birchall

Mark Birchall

17th June 2015
Mark Birchall

Wild sea bass with mussel, broccoli, smoked bone marrow and sea vegetables

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 Wild sea bass with mussel, broccoli, smoked bone marrow and sea vegetables recipe a try yourself? Try this torched wild sea bass recipe with mussels, broccoli, smoked bone marrow and sea vegetables from Mark Birchall, Moor Hall.


  • Wild sea bass –
  • 60g portion, scored and 10% brined.
  • 500g Brown butter.
  • Mussels – cooked.
  • Mussel Sauce
  • Smoked broccoli puree
  • Smoked bone marrow
  • Broccoli crisp
  • Sea Orache
  • Stonecrop
  • Sea aster
  • Sea beet
  • Purple sprouting broccoli
  • Bone marrow:
  • 1kg Marrow, inch cut
  • 20% Brine
  • Smoked broccoli purée:
  • 250g smoked butter
  • 250ml smoked water
  • 750g Broccoli tips finely chopped
  • Mussel sauce:
  • 2kg mussels
  • 500ml Riesling
  • 100g Shallot


Bone Marrow;

Soak for 24hrs in ice water.

De–bone then brine for 48hrs.

Drain then cold smoke for 3hrs – portion.

Smoked broccoli puree:

Quickly sweat the broccoli with the butter until cooked.

Blend with the smoke water to consistency. Season and pass.

Sea bass:

Brush the sea bass with a little rapeseed oil then scorch with a blow torch.

Cook at 55c in the brown butter for 9 minutes (approx)

Mussel sauce:

Add all of the ingredients to a sauce pan, cover then cook slowly for 12mins.

Drain the juice and discard the mussels.

Pass the juice through a muslin.

Reduce by 2/3,

Add 50ml cream and Monte with butter.

Season with lemon juice and salt.

Grill the purple sprouting broccoli on the plancha and warm the marrow under the salamander.

Warm the sea vegetable in some of the mussel sauce with the mussels.

Dress the Seabass with the broccoli puree, marrow and purple sprouting broccoli.

Finish with the mussel’s, crisp and sea vegetables.

Foam the sauce and spoon over the plate.

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