Serves 4
For the bream: 4x bream 300g-400g, scaled, fillet and pin boned. Skin scored.
Heat a large frying pan with a little oil inside until it is smoking, place the fish skin-side down. Cook until golden brown, for 3 or 4 minutes, then turn and cook for about 30 seconds. Serve immediately.
For the nage: 100g celery- peeled and sliced thinly, 60g carrot- peeled and cut into rounds, 100g cabbage- sliced, 400g dashi stock (8g dashi powder and 400g water), 2 sprig thyme, 1 bay leaf, 2 tsp olive oil, 4 tbsp mayonnaise, 1 tbsp chives- finely chopped, 1 tbsp lovage- finely chopped, 3g Ultra-tex (if you want a slightly thicker sauce), salt and pepper to taste.
In a medium size saucepan, heat the olive oil over a medium heat. Add the celery, carrot, thyme, bay leaf, and saute gently for two or three minutes until slightly softened. Add the cabbage and stock, and gently simmer for a couple of minutes until the vegetables are tender but still hold their shape. Season with salt and pepper. Add the mayo, followed by the ultra-tex (if using), mix through and then add herbs just before serving.
For the cracked wheat: 100g cracked wheat, 200g vegetable stock (200g water and 3g vegetable bouillon), pinch of salt, extra virgin olive oil.
Rinse the cracked wheat under cold water for a few minutes then drain. Place in a medium size saucepan with the vegetable stock. Bring the stock to the boil, add the wheat and a pinch of salt. Reduce to a simmer, cover and cook for 10 to 12 minutes. Remove from the heat and let it sit covered for 5 minutes. Add a drizzle of olive oil and fluff before serving.