This recipe is a take on a meal we had at Corrigan’s in Mayfair. I loved it so much I wanted to recreate it at home. The dish I had at Corrigan’s was sea bass with mussels and clams in a saffron cream with new potatoes. That dish was full of flavour, vibrant in colour and was a nice and light which saved room for pudding! Our evening was superb and the food was fantastic so I would definitely recommend the restaurant.
I took bits from his recipe and also added a few flavours of my own to make this dish unique. It’s great for a special occasion such as Good Friday when it is traditional to eat fish.