Ingredients

Ingredients For the sea bass

• 2 sea bass, cleaned and gutted

• 2 garlic cloves, peeled, crushed to a paste with the edge of a knife

• 1 lemon, cut into slices

• 2kg/4lb 4oz sea salt, plus pinch vanilla sea salt, to serve

For the cabbage

• 50g/2oz butter

• 1 spring cabbage, core removed, leaves finely shredded

• 1 leek, trimmed, finely shredded

• 125ml/4½fl oz fish stock

• 110ml/4fl oz double cream

• salt and freshly ground black pepper

For the chips

• 4 floury potatoes, such as King Edward or Maris Piper, peeled, cut into wedges

• vegetable oil, for deep frying

For the mussels with leeks

• 50g/2oz butter

• 1 leek, trimmed, sliced

• 2 celery stalks, trimmed, sliced

• 2 shallots, peeled, chopped

• 2 bay leaves

• small bunch fresh thyme

• 375ml/13fl oz white wine

• 2kg/4lb 4oz mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped firmly)

• handful flatleaf parsley leaves, chopped

• pinch celery salt, preferably from Anglesey

For the corn-crusted oysters

• grapeseed oil, for deep frying

• 180g/6½oz (1 American cup) cornmeal

• 1 tbsp ground cumin

• 1 tsp ground fennel seeds

• pinch spiced sea salt

• 12 oysters, shucked, patted dry with kitchen paper

• 2 free-range eggs

• splash milk

• 1 lemon, cut into wedges, to serve

Description

Recipe Uses 2 Sea Bass, Cleaned And Gutted, 2 Garlic Cloves, Peeled, Crushed To A Paste With The Edge Of A Knife, 1 Lemon, Cut Into Slices, 2kg/4lb...

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