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.

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