Seabass and mussels with a cream velouté sauce and parsley oil

Method

To make the parsley oil (the day before)

1. Bring a small pan of water to the boil, while prepping a small tub of iced water. 
2. Drop the parsley, stems included, into the boiling water for 10 seconds. Then transfer to the iced water. Remove, then dry thoroughly. 
3. Blend the herbs with the rapeseed oil in a blender, and strain through a muslin cloth or coffee filter paper overnight. 

To cook the dish 

1. Place the potatoes in a pan of salted boiling water. Cook until they readily slide off a sharp knife when cut. Drain the hot water into a jug and keep the potatoes warm by covering them.
2. Poach the fresh mussels in 250ml of the white wine for 3 minutes at a high temperature. The mussels should open but discard any that remain closed. 
3. Remove them, then strain the cooking liquor and reserve.
4. In a heavy-bottomed pan, heat a dash of vegetable oil, then add the onions and leave to soften for 5 minutes. Reduce the liquid to a syrup consistency, then add in the reserved poaching liquor from the mussels.
5. Add the curry powder and cream and bring to a boil. Allow this to cool, then blend. 
6. Sieve after blending and season with the lemon and salt. Keep this warm for serving shortly.
7. Score the skin side of the fish, brush both sides with vegetable oil and season.
8. Place each fillet skin side down into a non-stick frying pan. Gently press the fillets as they will want to curl or fold in on themselves. After 45 seconds flip over the fillet.
9. Drop the ribboned courgette, carrot, and sliced leek into the jug of water that was retained from cooking the potatoes to make it warm. 

To serve

Add some potatoes to each plate. Portion the sauce between each bowl. Add the ribboned vegetables, place the warm mussels into the curry velouté, drizzle with parsley oil and then place the fish fillet on top.