The Printing Press recipe: Seabass served with blue shell mussels and sea vegetables
Colin Fleming, head chef at the The Printing Press Bar & Kitchen, shares his mouth-watering recipe for Seabass served with blue shell mussels and sea vegetables
Edinburgh’s hottest new restaurant will open its doors on Thursday 22 October. Colin Fleming, restaurant head chef at The Printing Press Bar & Kitchen, shares some of the menu’s most exciting dishes, each showcasing the very best in Scottish produce.
Ingredients
- 1 x 180g seabass fillet, skin on and pin boned
- 50ml double cream
- 50g mussel meat, plus liquor from cooking mussels
- 50g sea vegetables including sea purslane, sea beet and samphire
- 5g chervil finely chopped
- 20g leeks cut into 1cm dice
- 5g butter
- Salt and pepper
Serves: 2 Difficulty: Medium Time to cook: 30 mins
Method
1 Reduce the mussel liquor and diced leek.
2 Next, add cream and reduce by one third.
3 Add the mussel meat and finish with the chervil and seasoning.
4 Place the seabass skin side down in a hot pan, then season with salt, reduce the heat and leave until crispy.
5 Turn over until just cooked and add lemon juice
6 Next, warm the sea vegetables in the mussel liquor
7 Finally place the vegetables in the centre of the plate, serve the fish on top and lastly spoon the mussels around the fish.