'A fishy’ dinner suggestion from the Great British Chefs website

 

Grilled bream with mustard and tarragon sauce, asparagus and peas

by Nathan Outlaw

 

INGREDIENTS

4 sea bream fillets, 100g each

salt 1 dash of oil

100g fresh peas

1 dash of oil

100g Maris Piper Potatoes

1 egg yolk

1 tsp cider vinegar

1 tsp English mustard powder

250ml of olive oil

100ml of fish stock

50ml of double cream

1 baby gem lettuce

2 gherkins

2 tsp tarragon, chopped

salt

freshly ground black pepper

TO PLATE

16 asparagus spears

50ml of olive oil Method

 

METHOD

1

To start the sauce, bring a saucepan of salted water to the boil and add the peas. Cook for 1 minute, then lift out with a slotted spoon and refresh in cold water. Set aside to drain. Peel and dice the potato into 1cm cubes and add to the boiling water. Cook until just tender, then drain and set aside to cool

100g of Maris Piper potatoes

100g of fresh peas

2

Whisk the egg yolk, vinegar and mustard together in a bowl for 1 minute, then slowly add the olive oil – don't add the oil too quickly, otherwise the mixture will split. Season with a little salt

1 egg yolk

1 tsp cider vinegar

1 tsp English mustard powder

250ml of olive oil

3

Gently heat the stock in a saucepan. Stir the cream into the mayonnaise then whisk in the hot fish stock a little at a time until the sauce is a coating consistency. Set aside

100ml of fish stock

50ml of double cream

4

To cook the fish, preheat the grill. Season a baking tray with salt, drizzle over a small amount of olive oil and lay the bream fillets on top. Grill for around 6 minutes, then remove from the grill set aside for 2 minutes – the residual heat will finish cooking the fish as it rests

1 dash of oil

4 sea bream fillets, 100g each

5

Meanwhile, bring a pan of salted water to the boil. Peel the asparagus spears and blanch them for 2–3 minutes, depending on thickness. Drain and refresh

16 asparagus spears

salt

6

To finish the sauce, remove the skins from the peas, finely shred the lettuce and chop the gherkins. Place the sauce in a saucepan over a medium heat and stir in the lettuce, peas and potatoes. Allow to heat through for a minute, then stir in the gherkins and tarragon. Season to taste

1 baby gem lettuce

2 gherkins

2 tsp tarragon

salt

freshly ground black pepper

7

Ladle the sauce into four warm serving bowls and lay the fish on top. Garnish each portion with four asparagus spears and a drizzle of olive oil

50ml of olive oil