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.