Sea bass and mussels in beer sauce
Sea bass and mussels in beer sauce is a recipe with fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 sea bass fillets
- 300 g leeks
- 2 shallots
- 30 g Butter
- Salt
- black pepper (freshly ground)
- 250 ml white beer
- 500 g mussels
- 4 tbsp fish stock
- 100 ml whipping cream
- smooth parsley (for garnish)
Instructions
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1.
Wash the fish and pat dry with paper towels. Clean the leeks, wash them and cut into rings. Peel and chop the shallots. Heat butter in a pot and sauté the shallots with the leeks. Season with salt and pepper, deglaze with white beer and bring to a boil.
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2.
Meanwhile clean the mussels by washing and brushing off any debris. Cook in the boiling beer covered for 3–4 minutes until they open. Remove the mussels with a slotted spoon and set aside the meat from the shells.
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3.
Season the sea bass fillets with salt and pepper. Roll them into rolls and secure with toothpicks. Add the sea bass rolls to the pot with the mussel‑beer broth, pour in fish stock and cream. Cover and simmer for 6–8 minutes, then add the mussel meat. Warm briefly, ladle onto plates and garnish with smooth parsley.
