Serves 4
20 large Portland mussels in the shell, scrubbed and de-bearded
4 Artickokes
1 bunch of micro fennel
1 punnet of broad bean flowers
200ml dry white wine
200ml light fish stock
2 limes juiced
1 fresh chilli
1/2 an orange juiced
300g carrots
Pinch of fennel seeds
Although Ceviche is a South American dish where seafood is cooked solely by the use of a marinade, generally citrus based, we briefly steam our mussels in the wine and stock to open them earlier in the day, before marinating them for 5 minutes in the lime, orange and chilli, just prior to serving.
To make the carrot puree, bring a mirepoix of carrot to the simmer in the steaming liquor from the mussels and cook till tender, before putting them in the bar blender with enough of the liquid to make a smooth puree. Set aside.
Prepare the artichokes by snipping the ends, peeling and cleaning well, then rub with a ct lime. Blanch in boiling, salted water till tender, drain and roast in extra virgin olive oil in a heavy based roasting dish with the fennel seeds, turning until caramelised all over. Set aside.
Clean and blanch the mice fennel, and refresh in iced water.
Assemble the dish using a reserved mussel shell, and pour a little of the citrus marinate over the mussels to finish.