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Edinburgh Evening News 44 - Pan Roasted Sea Bass, Caviar Beurre Blanc, Mussel Spring Rolls

Fish is an ingredient that should be celebrated. Investing in good quality sea bass is a real treat and therefore should be used in an exceptional dish.

This week I am sharing my recipe for pan roasted sea bass, caviar beurre blanc and mussel spring rolls. It works really well for dinner parties as the spring rolls can be made in advance and simply fried when you are ready to plate up. Of course, for an “everyday” kind of meal, you could simply cook the sea bass as per the recipe and make the beurre blanc foregoing the caviar but you may have noticed that I like to shake things up a little bit and the idea of a dish containing mussels, sea bass and caviar was too good to resist!

You can find the full recipe here.

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