27/10/2026
PAN-FRIED SEA BASS WITH MUSSELS AND CREAM SAUCE RECIPE
Eliot, our co-owner and head chef here at The Carlton, is a true advocate for British ingredients and he is always talking about how grateful he feels to have direct access to what he calls “North Devon’s larder.” From fresh fish landed in the nearby harbour.
We are incredibly lucky to be right on the coast and this means that the fresh seafood available in Ilfracombe is caught on day boats and landed daily, ensuring the highest quality for our Brasserie guests.
Here he shares one of his favourite recipes that he serves up in The Brasserie so that you can also indulge from the comfort of your own home.
INGREDIENTS – SERVES 4
4 seabass fillets (150g each)
Vegetable oil
250g mussels, cleaned, debearded and washed
150g new potatoes
1 large onion, sliced
350ml dry white w**e
100ml single cream
5g mild curry powder
½ lemon, juiced
Salt
1 courgette, washed & ribboned
1 carrot, peeled & ribboned using a peeler
½ leek, white stem, cut into ribbons, wash well
FOR PARSLEY OIL
150g curly parsley
75ml rapeseed oil, plus extra for frying
METHOD….Full Recipe and Ingredients list in the link in our bio
