Seabass Supper Club Special By Docket 33 #Recipe

Briony Wilson
2nd April 2020

Today is not only Frances' birthday, it was supposed to be our 2nd Supper Club of the year with Seabass taking centre stage. As we are unable to gather around our communal table, here is the recipe for you to try yourself...

Take half of the onion and sweat it down in some butter with a pinch of salt. Over a high heat, add the wine and the clams. Cover the pan with a lid and cook for 3 minutes, until the shells open. Pour out of the pan and into a colander. Once cool, remove the clams from the shells and reserve the cooking liquid.

Using the other half of the onion, sweat in a some butter with a pinch of salt. Add the sliced mushrooms and cook over a medium heat until slippery. Continue cooking until most of the liquid has reduced. Place in a blender until smooth, and keep warm.

Gently cook the centre part of the leek in boiling water until tender.

Lightly score the skin of the seabass. Season the fish with salt and pepper and place skin side down in a non-stick pan. Cook over a medium heat and turn over at the last second to finish cooking.

Gently reheat the clams in the cooking liquid, add the chives and serve!

Recipe Info

Serves

2

Ingredients

2 x Seabass fillets 
200g x Clams or mussels
1 x Onion, chopped
100ml x White wine
250g x Button mushrooms, sliced
1 x Leek
Chives, chopped
Butter

Equipment

Fry or saute pan with lid
Collander
Blender
Sharp Cooks Knife
Non Stick pan