How to Make Award-winning Seabass served with mussels in tomato sauce
Hello everybody, it's Drew, welcome to our recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Make Speedy Seabass served with mussels in tomato sauce. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Seabass served with mussels in tomato sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Seabass served with mussels in tomato sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Seabass served with mussels in tomato sauce using 14 ingredients and 10 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Seabass served with mussels in tomato sauce:
- 1 fillet sea bass
- 50 g carrots diced
- 50 g White radish diced
- 400 g Mussels
- 1 kg Fish bones and trimmings
- 2 Onion
- 1 leek
- Thyme
- Rosemary
- Fine salt
- Black pepper coarse
- Dill
- Butter
- 700 ml White wine
Instructions to make Seabass served with mussels in tomato sauce
- Roast fish bones and trimmings in the oven till golden brown.
- Add butter into a pot, saute chopped onions and leek till transculent. Add in the caramelized bones and trimmings and add water to cover the bones.
- Add in mussels, 500 ml white wine, rosemary, dill and thyme.
- Cook for 15 minutes, remove mussels and continue to simmer the sauce for another hour till it reduces to by 2/3.
- Strain the concentrated sauce, and bring it back to a boil. Season with salt and pepper to your liking and pour the remaining wine in. Let it reduces by half, and start adding cold butter while stirring constantly until a shine forms on the sauce.
- Season with salt and black pepper to your taste. Set aside sauce
- In another pan, heat olive oil and cook the fish skin side down first. Each side cooks for 3 minutes.
- Flip the fish and start adding cold butter, thyme and garlic. Start to baste the fish (spooning the melted butter with the herbs in it over the fish over and over again)
- Remove and let the fish rest for 2-3 minutes.
- Pour sauce, garnish with chopped carrots and radish. Plate the fish.
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