Ingredients

• 50g/1¾oz sea beets (available in some supermarkets or online)
• 50g/1¾oz sea aster (available online)
• 20g/¾oz sea purslane (available online)
• clementine peels (see below)
• 300g/10½oz pumpkin
• peeled and diced
• 20g/¾oz fresh dill
• 2 x 140g/5oz wild sea bass
• filleted
• 150ml/5fl oz fish stock
• olive oil
• for frying
• 100g/3½oz mussels
• preferably Shetland mussels
• scrubbed and debearded (discard any mussels with broken shells and any that refuse to close when tapped)
• 1 shallot
• finely chopped
• parsley stalks
• 100ml/3½fl oz white wine
• 3 clementines
• segments and juice
• peel reserved
• 100ml/3½fl oz white wine vinegar
• 100ml//3½fl oz white wine
• 3 free-range egg yolks
• 150g/5½oz clarified butter
• splash Tabasco
• few sprigs fresh dill
• chopped

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Lay the sea vegetables
• clementine peels
• diced pumpkin
• fresh dill and sea bass fillets in the middle of a large piece of parchment paper. Fold over the parchment paper to seal
• but leaving a 5cm/2in gap at one side. Pour the fish stock through the gap and seal
• using a stapler if you have one
• or by folding over as before.
• Heat some olive oil in an ovenproof frying pan and place the bag in the pan. When the bag starts to rise (about a minute)
• transfer the pan to the oven for 4-5 minutes.
• For the hollandaise
• put the clementine juice
• white wine vinegar and white wine in a pan and place over a medium heat. Bring to a boil and cook until the volume of liquid has reduced by about two thirds in volume.
• Put the egg yolks in a heatproof bowl and add the reduction. Place the bowl over a pan of boiling water and start to whisk. Whisk consistently
• as the eggs start to turn light
• fluffy and pale in colour slowly start adding the clarified butter in a thin stream until incorporated. Add the clementine segments
• a dash of Tabasco and chopped fresh dill.
• Heat a lidded saucepan over a very high heat. Once the pan is really hot and smoky
• add the mussels
• shallot
• parsley stalks and white wine. Cover with the lid and allow to steam for 2 minutes
• or until the mussels have opened (discard any mussels that remain closed).
• Open the fish parcel and lift all contents into the middle of a large serving plate. Scatter the mussels around the serving plate and serve the hollandaise on the side.