Serves 4
For the bream:
- 4x bream 300g-400g, scaled, fillet and pin boned
- Olive oil
- Salt
Preheat the oven to 190 deg cel. Lightly coat the fish fillets with olive oil and lightly season. Line a tray with parchment paper, and place the fish on the paper, skin side up. Bake in the oven for 4-5 minutes, or until just cooked.
For the nage stock:
- ½ leek- washed and diced
- ½ fennel- diced
- 2 carrots- peeled and diced
- 2 sticks of celery- diced
- ½ onion- diced
- 3 cloves of garlic-sliced
- 2 bay leaves
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp vegetable bouillon
- A few sprigs of thyme
Place all ingredients in a saucepan and just cover with cold water, bring to the boil and simmer for 30 mins. Ideally leave to marinate for 24hrs, then strain.
For the nage garnish:
- 150g cooked new potatoes- diced
- 75g cooked carrot- diced and cooked al dente
- 75g cooked mooli- diced and cooked al dente
- 50g edamame beans
- 50g peas
- 3g dashi powder
- 4 tbsp mayonnaise
- 1 tsp chopped parsley
- 1 tsp chopped parsley
- 1 tsp chopped coriander
- 100 ml nage stock
- Lemon juice
Blanch the potatoes, mooli, and carrots, peas and edamame in boiling water for 1 minute and drain and dry. Place the name stock and dashi powder in a medium size saucepan and bring to the simmer, blend in the mayonnaise. Add the blanched vegetables to the pan, followed by the herbs, and warm gently. Check seasoning and add a little lemon juice.
For the crispy cabbage:
- ½ a small hispi cabbage- finely sliced
- Vegetable oil
- Salt
Heat a medium sized saucepan filled 1/3 full with oil to 150 deg cell. In batches, fry the cabbage until golden brown. Drain on kitchen paper and season with salt.
