Serves 4
For The Bream
- 4 x Bream (300g-400g each, scaled, filleted and pin-boned)
- Olive oil
- Salt
Preheat the oven to 190 deg cent, and place a tray inside. Lightly coat the fish with olive oil and season. Place the fish on grease proof paper, and then transfer the fish onto the tray in the oven. Bake for around 3 minutes or until just cooked.
For The Leeks
- 400g Leek
Pre heat a griddle and so very hot and place the leek onto it. When the bottom side of the leek is charred turn the leek, continue to do this until the leek is tender and charred all the way round. Alternatively pre-heat your oven to 300 degrees centigrade, and place your leak on a griddle tray and cook for 11 minutes. Once a leek is cooked allow to cool, and remove the charred outer layers, And cut into 2cm pieces.
For The Grapes
- 100g of pickled red grapes – cut in half
- 100g Sugar
- 100g Red wine vinegar
- 50g Water
Place the sugar, red wine vinegar and water in a pan. Bring this mix to the boil, remove from heat, and add the grapes.
For The Crispy Kale
- 40g picked kale
- Vegetable oil
Pre heat the fryer to 160 degrees centigrade. Place a picked kale in the frying basket, And lower into the hot oil placing a lid on top to stop it spitting. Fry until a deep dark green colour and there is no more spitting. Drain on kitchen paper.
Extra virgin rapeseed oil
20g toasted pumpkin seeds
40g of picked wild rocket
