LIVE24SEVEN // Wining & Dining


K I L P E C K INN - R EC I P E


Grilled Fillet of Stone Bass with Mussels, Linguine, Samphire & Saffron Cream


I’ve only recently started using stone bass. It’s a really tasty and robust fish, as well as being sustainable. If you can’t get stone bass from your fishmonger, substitute it with a fillet of sea bass.


This dish combines some of my favourite flavours from the sea – fish and mussels offset by the salty zing of samphire, all brought together with a delicate saffron cream sauce. The perfect dish for a warm spring evening.


INGREDIENTS (SERVES 4)


• 4 fillets of stone bass (or sea bass), scaled and pin bones removed


• 24 mussels • 1 shallot, finely sliced • 100ml dry white wine • 250ml double cream • A pinch of saffron powder


• A handful of samphire (any woody stems removed)


• 300g linguine (or spaghetti or tagliatelle)


METHOD


• Cook the linguine in boiling salted water for approx. 8 minutes


• Lightly oil and season the stone bass and place under a hot grill, skin side up, for 5-6 minutes or until cooked through


• Place the shallot, white wine and mussels in a large pan. Cover and cook on a high heat for 2-3 minutes until the wine is boiling and the mussels have all opened. Add the cream and saffron and bring back to the boil. Simmer for 2-3 minutes.


• Blanch the samphire in boiling water for 2-3 minutes


• Toss the pasta through the saffron cream sauce and turn out into a deep bowl. Place the fish on top and scatter the samphire around the edges


The Kilpeck Inn, Kilpeck, Hereford HR2 9DN Tel: 01981 570464 www.kilpeckinn.com


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