Comida @21 - Exclusive Recipe
Top seabassery from Edgbaston's newest restaurant
Sea bass, mussels, clams and parsley
2 sea bass fillets
2 bunches parsley
1 litre of water
2 or 3 pegs of garlic
10 stems purple broccoli
1 pint of milk
extra virgin olive oil
Preparation - fish
Fillet sea bass or ask your fish monger to do it for you. Clean mussels and clams of any outside grit or beards.
Preparation - vegetables
Bring water to the boil, take off heat then add the parsley and garlic, blend until green, add more parsley if needed — strain and set aside. Cook cauliflower in milk and water, save some liquid to puree it, then blend until smooth, season to taste. Trim purple broccoli and place in boiling water for three minutes, then place in ice water. Wash and pick dill.
Place onions in a pot and cook until translucent, add shellfish, turn up heat and cook for one minute.
Add enough parsley stock to just cover the shellfish and reduce by half. Place sea bass in a non stick pan skin side down, cook skin until golden crisp, finish under grill or in oven.
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