Pavé de bar et crème de moules au safran

Ingrédients

Ustensiles

Préparation

Étape 1

Clean and prepare the mussels : Start by thoroughly cleaning the mussels under running water, removing any barnacles or seaweed attached to their shells. Discard any that are broken or open.

Étape 2

Make the mussel cooking broth : In a saucepan, sweat finely chopped shallots in butter until they become soft and translucent. Add the cleaned mussels and pour in the white wine. Cover with a lid and cook for about 5 minutes or until all the mussels have opened. Make sure to shake your pan occasionally during this process.

Étape 3

Sieve the mussel broth : Once cooked, strain through a fine sieve, retaining both the cooked mussels and their aromatic broth separately.

Étape 4

Create the saffron cream : In a pan, heat up the reserved mussel broth with a pinch of saffran, then add cream and let it simmer gently until it thickens slightly.

Étape 5

Cooking the sea bass : Season your sea bass fillets with salt and pepper. Heat some oil in a non-stick pan over medium-high heat. Once hot, place the sea bass fillets skin-side down first to achieve a crispy surface; cook for about 4-5 minutes on each side depending on thickness.

Étape 6

Final preparation of sauce : Remove half of the cooked mussels from their shells and add them into the saffron cream to infuse its flavour.

Mon astuce de chef

Pour un dressage digne d’un grand chef, vous pouvez mettre quelques fils de safran sur le dessus de votre plat avant de servir pour apporter une touche colorée et élégante.

Suggestion vin

Pour accompagner ce plat harmonieusement, optez pour un verre de Chablis ou un autre vin blanc minéral qui complimentera les arômes iodés des moules et la finesse du bar.