Restaurant recipe: Bushel & Strike - fillet of sea bream grenobloise
PUBLISHED: 18:06 05 June 2016 | UPDATED: 09:31 06 June 2016
Bushel & Strike fillet of sea bream grenobloise
submitted
with crayfish, English asparagus and Jersey royals
Ingredients (for four)
4 sea bream fillets, scaled and pin bones removed
16 pieces English asparagus
400g Jersey royal potatoes, washed and gently scrubbed
1 bunch mint
2 lemons
100g capers
1 slice white bread
200g crayfish tails in brine
50g chopped parsley
120g unsalted butter
vegetable oil
salt and pepper
Method
1 Cook the potatoes in a pan of salted water with the mint till tender. Once cooked, drain and keep warm.
2 Peel the asparagus and cook in boiling salted water for approx two minutes then refresh in iced water.
3 Cut the bread into small croutons and fry in 20g of butter until golden then drain on kitchen paper. Peel and segment one lemon, then squeeze the remaining lemon and reserve the juice.
4 Using a non-stick pan, heat a little vegetable oil. Season the bream with salt and pepper and place the fillets skin-side down in the pan. Fry the fish without moving it for approx two minutes until the skin is golden brown. Turn the fish over and add 80g butter and spoon over the fish for a further minute. Add the lemon juice and spoon over again.
5 Remove the sea bream and place on a warm plate. Pass the lemon butter from the pan through a sieve into a new pan. Add the crayfish, lemon, parsley and croutons.
6 Warm the asparagus and potatoes in the remaining butter, then place on the plate.
7 Spoon the sauce over the fish and serve.
Recipe by Bushel & Strike, Ashwell
bushelandstrike.co.uk
