110g chilled, unsalted butter cut into small cubes 4 tbsp double cream 2 tbsp white wine 2 tbsp olive oil sea bass fillets (4) 500g mussels, well scrubbed (discard any open ones that won't close when pressed lightly) 250ml fish stock salt and freshly ground pepper
Heat fish stock in large pan, add mussels, cover tightly and cook for 2-3 minutes, shaking pan occasionally, until mussels have opened. Set aside and reserve strained juices. Season bass fillets and add, skin-side down, to heated oil in large, heavy-based frying pan. Cook for four minutes until skin is golden brown. Turn and cook for four minutes longer. Remove from heat and keep warm. To make sauce put remaining fish stock and white wine in a pan and boil until reduced by half. Add strained mussel cooking liquid and double cream and simmer until reduced by third. Remove from heat and whisk in butter a few cubes at a time. Keep warm. Serve with summer vegetables of baby carrots, asparagus spears, baby fennel, small courgettes cut into batons, baby leaks and button onions or shallots. Supplied by: Stephen Hine, executive chef, Tylney Hall