sea bass with bouchot mussels

Bake the sea bass fillets on the skin side on medium heat for 10 minutes until the skin is crispy. Then fry briefly on the other side. Boil the mussels in a little water with mussel herbs. Remove them from the shell, but keep some with the shell. Dry them on kitchen paper and dust with flowing flour. Briefly fry them in a hot pan with very little butter and over high heat. Blanch the sea bananas briefly. Fry flat-leaf parsley in a pan with a spoonful of olive oil. Mussel sauce: sieve the cooking liquid from the mussels and reduce with cream, white wine, fresh tarragon and fish stock. Season with salt, pepper and dried onion. Thicken if necessary.

Make a carrot cream. Steam young carrots and mash until cream with a dash of cream and a spoon of sour cream. Season with salt, pepper and cumin powder. Make sorrel puree. Steam half a white cabbage until done. Stew a sliced onion in butter, add the white cabbage and simmer for a few minutes. Then put in the immersion blender and mash. Add a knob of butter, a beaten egg, a jar of sorrel, a few spoons of Greek yogurt and a dash of cream. Season with nutmeg, salt and pepper. On the dinner plate: a bed of sorrel puree topped with a fish fillet with fried parsley. In addition, a stripe of carrot cream with the sea bananas. Finish with the mussels and the fried parsley. Serve the sauce in a separate bowl.