- 50g/1¾oz sea beets (available in some supermarkets or online)
- 50g/1¾oz sea aster (available online)
- 20g/¾oz sea purslane (available online)
- clementine peels (see below)
- 300g/10½oz pumpkin, peeled and diced
- 20g/¾oz fresh dill
- 2 x 140g/5oz wild sea bass, filleted
- 150ml/5fl oz fish stock
- olive oil, for frying
- 100g/3½oz mussels, preferably Shetland mussels, scrubbed and debearded (discard any mussels with broken shells and any that refuse to close when tapped)
- 1 shallot, finely chopped
- parsley stalks
- 100ml/3½fl oz white wine
- 3 clementines, segments and juice, peel reserved
- 100ml/3½fl oz white wine vinegar
- 100ml//3½fl oz white wine
- 3 free-range egg yolks
- 150g/5½oz clarified butter
- splash Tabasco
- few sprigs fresh dill, chopped
- Preheat the oven to 200C/180C Fan/Gas 6.
- Lay the sea vegetables, clementine peels, diced pumpkin, fresh dill and sea bass fillets in the middle of a large piece of parchment paper. Fold over the parchment paper to seal, but leaving a 5cm/2in gap at one side. Pour the fish stock through the gap and seal, using a stapler if you have one, or by folding over as before.
- Heat some olive oil in an ovenproof frying pan and place the bag in the pan. When the bag starts to rise (about a minute), transfer the pan to the oven for 4-5 minutes.
- For the hollandaise, put the clementine juice, white wine vinegar and white wine in a pan and place over a medium heat. Bring to a boil and cook until the volume of liquid has reduced by about two thirds in volume.
- Put the egg yolks in a heatproof bowl and add the reduction. Place the bowl over a pan of boiling water and start to whisk. Whisk consistently, as the eggs start to turn light, fluffy and pale in colour slowly start adding the clarified butter in a thin stream until incorporated. Add the clementine segments, a dash of Tabasco and chopped fresh dill.
- Heat a lidded saucepan over a very high heat. Once the pan is really hot and smoky, add the mussels, shallot, parsley stalks and white wine. Cover with the lid and allow to steam for 2 minutes, or until the mussels have opened (discard any mussels that remain closed).
- Open the fish parcel and lift all contents into the middle of a large serving plate. Scatter the mussels around the serving plate and serve the hollandaise on the side.