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Crumbed Sea Bream with cucumber, mussels & dill vinaigrette

Method

  • Steam the mussels in a pot of boiling water until they open, discarding any that don’t. Drain well and remove the top shells, leaving the bottom shells with the mussels intact.
  • At the same time, put flour in one bowl, the beaten egg in another, and breadcrumbs in a third bowl.
  • Coat only the skin side of the fish with flour, carefully dip the same side in the egg and then crumb.
  • Heat a little oil in a large heavy-bottomed non-stick pan and fry the fish for about 2½ mins, crumbed side down.
  • Then turn the fish over and add the mussels, flesh side down.
  • Add the butter to the pan and after 30 secs remove from the heat.
  • To make the vinaigrette, whisk 100 ml oil with the vinegar. Then add 1 tbsp chopped dill with the salt and mix well.
  • To serve, arrange the cucumber in the centre of individual plates, top with the fish and the mussels, and sprinkle the vinaigrette over with more chopped dill, if you like.
  • Chris Toogood – The Deck, Southgate

Ingredients

  • 12-16 mussels, scrubbed well & debearded
  • plain flour
  • 1 egg, beaten
  • breadcrumbs
  • 4 boneless fillets Sea Bream (or Snapper), skin on
  • olive oil
  • a knob of butter
  • 25 ml sherry vinegar
  • ½ bunch fresh dill
  • a good pinch of salt
  • 1-2 continental (telegraph) cucumbers, peeled & very finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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