Recipes

Sea bass with shellfish and wild mushroom broth

Sea bass served in a rich mushroom and shellfish broth. In French they refer to this as sauce of the land and sea - ‘terre et mer’. They complement each other very well.

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Ingredients

For the mushroom stock

For the shellfish stock

For the sea bass

  • 1 wild sea bass (2-3 kg/4lb 6oz - 6lb 8oz), scaled, cleaned, filleted, deboned and portioned

For the vegetables

  • 50g/1¾oz unsalted butter
  • 120g/4oz mixed wild mushrooms (girolle, pied de mouton, pied bleu), trimmed
  • 4 bunches turnip tops (turnip greens)
  • ½ lemon, juice only
  • 100g/3½oz fregola, cooked until al dente