Sea bass on mussel pasta with leeks

Ingredients

• 500 g mussels
• 250 ml dry white wine
• 1 bay leaf
• 3 Juniper berries
• 150 g fine ribbon pasta
• Sea salt
• 1 stalk leek
• 1 tbsp butter
• 150 ml Heavy Cream
• 1 tbsp coarse mustard
• a splash lemon juice
• pepper (ground)
• 4 sea bass fillets (about 200 g each)
• 1 tbsp Vegetable oil

Instructions

1. 1.

   Wash and clean the mussels thoroughly. In a pot bring the wine, bay leaf and juniper berries to a boil. Add the mussels, cover and simmer for about 5 minutes until all have opened. Discard any that remain closed. Remove the mussel meat, strain the broth through a fine sieve and set aside.

2. 2.

   Cook the pasta in salted water until al dente.

3. 3.

   Halve the leek lengthwise, clean and cut into strips. Sauté in 1 tbsp hot butter for 2-3 minutes until pale. Deglaze with some mussel stock, stir in cream and mustard, and let simmer lightly for a few minutes to thicken slightly. Season with salt, lemon juice and pepper.

4. 4.

   Rinse the fish fillets, pat dry and split them in half. Score the skin side several times. In a hot pan add the remaining butter and oil, then cook the fish skin-side down for 3-4 minutes until slowly golden brown. Flip, remove from heat and let finish cooking briefly. Season with sea salt.

5. 5.

   Drain the pasta and mix it with the mussels under the leek sauce. Plate the pasta, place the fish on top and serve.