Serves
Serves 4
Total Time
30 Minutes
Tomatoes dried for 6 hours
Ingredients
4 large fillets of wild bream, scored and cut in two on an angle
400g of purple sprouting broccoli, trimmed, blanched and refreshed
32 datterini tomato halves, season with thyme, salt, pepper and olive and dry under the hot lamps for 6 hours- alternatively place in a warm spot perhaps above an oven
120g of crème fraiche
100ml of chicken stock
1 x bottarga (cured fish roe)
Method
Step 1
Season and pan roast the bream fillets on olive oil and finish with a squeeze of lemon.
Step 2
Place the broccoli in a pan with olive oil and heat through on the stove, so it adds a little colour. Season, add the chicken stock and reduce to a glaze. Stir in the crème fraiche to coat.
Step 3
To serve, start with some broccoli and then a bream fillet, more broccoli, tomatoes and then the second fillet.
Step 4
Finish with remaining broccoli and grate over the bottarga with a microplane.
Recipe courtsey of Ben Tish, culinary director at The Stafford Hotel including The Game Bird & American Bar
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