Recipes

Wild sea bass en papillotte

Bring the wonderful flavours of the sea to your kitchen with this impressive recipe.

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Ingredients

For the sea bass

  • 50g/1¾oz sea beets (available in some supermarkets or online)
  • 50g/1¾oz sea aster (available online)
  • 20g/¾oz sea purslane (available online)
  • clementine peels (see below)
  • 300g/10½oz pumpkin, peeled and diced
  • 20g/¾oz fresh dill
  • 2 x 140g/5oz wild sea bass, filleted
  • 150ml/5fl oz fish stock
  • olive oil, for frying
  • 100g/3½oz mussels, preferably Shetland mussels, scrubbed and debearded (discard any mussels with broken shells and any that refuse to close when tapped)
  • 1 shallot, finely chopped
  • parsley stalks
  • 100ml/3½fl oz white wine

For the hollandaise sauce