Ingredients

• 500g/1lb 2oz mussels
• scrubbed and debearded
• 4 tbsp olive oil
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 2 sprigs thyme
• 25ml/1fl oz white wine
• 100ml/3½fl oz fish stock
• 1 leek
• finely chopped
• ¼ celeriac
• roughly chopped
• 1 carrot
• roughly chopped
• 1 tbsp crème fraîche
• 1 small bunch chives
• finely chopped
• 2 x sea bream fillets (roughly 180–200g/6½–7¼oz each)
• skin on
• 1 fennel bulb
• quartered
• core removed
• julienned
• 2 tbsp extra virgin olive oil
• 1 lemon
• juice only
• salt and freshly ground black pepper

Directions

• Discard any mussels with broken shells and any that refuse to close when tapped.
• Add 1 tablespoon olive oil in a large
• lidded saucepan over a medium-high heat. Add the shallot and garlic and sweat for 1 minute. Add the thyme
• white wine and fish stock and bring to a simmer. Add the mussels
• cover and steam for 3–4 minutes
• stirring half way through. Strain the mussels
• reserving the cooking liquor
• and set aside. Discard any mussels that remain closed.
• Add 1 tablespoon olive oil in a saucepan over a medium heat. Add the leek
• celeriac and carrot and cook for 2 minutes until soft. Add half of the mussel cooking liquor and bring to a simmer. Add the crème fraîche
• chives and cooked mussels and cook until warmed through.
• Score the fish skins and season with salt. Place a large frying pan over a medium heat and add 2 tablespoons olive oil. Once hot
• add the fish
• skin side down and cook for 2–3 minutes then turn over and cook the flesh for 1 minute or until cooked (a cocktail stick should enter the fish with no resistance).
• Toss the fennel with the extra virgin olive oil and lemon juice. Season.
• To serve
• divide the fennel between two plates
• spoon over the mussels and vegetables
• place the sea bream fillet on top and drizzle over the sauce.