Sea bream in mussels sauce with seaweed

Dorada con crema de mejillones y algas

Ingredients (4 people): 2 sea bream, 20 mussels, 40g kombu seaweed, 2 leeks, 70 g tempura flour, 1 glass of white wine, water, extra virgin olive oil, salt, black pepper and parsley. Method Chop the leeks and saute them in a pan with a bit of olive oil. Boil the mussels in white wine until they are opened. Remove the shells and add the sauteed leeks. Boil the mixture during 8 minutes and grind with a hand blender. Set aside the sauce. Add a bit of olive oil in a oven tray and place the 4 sea bream fillets face up (the skin in contact with the tray) Add some seasoning and cook them in the oven during 8-10 minutes at 200º C. Soak the seaweed during 10 minutes. After that, prepare the tempura flour according to the supplier's instructions. Slice the kombu seaweed dip in the flour mixture and deep fried them. Lay out in a dish placing the sauce top with the fish fillet and a bit of chopped parsley and go with the deep fried seaweed as a side dish.
By Tapas Together Edinburgh