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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

Published: October 21, 2015
Categories: ,

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.

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction


  • 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
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