Fillet of Bream, Leek Puree, Salsa Verde & Crushed Potatoes – Serves 4

4 X Sea Bream (300g-400g Size Fish), Scaled/ Filleted/ Pin Boned

Crushed Potatoes

•  400g New Potatoes

•  1 Tbsp. Chopped Chives

•  1 Tbsp. Chopped Parsley

•  Olive Oil

Salsa Verde

•  ½ Clove Garlic

•  4 Tbsp. Capers

•  4 Tbsp. Gherkins

•  1 Handful Flat Leaf Parsley

•  ½ Bunch Basil

•  10 Leaves Fresh Mint

•  ½ Tbsp. Dijon Mustard

•  1½ Tbsp. Red Wine Vinegar

•  4 Tbsp. Olive Oil

•  Salt And Pepper

Leek Puree

•  500g Leeks Finely Chopped

•  80ml Double Cream

•  150g Chopped Shallot

•  1 Clove Of Garlic, Finely Chopped

•  70g Butter

•  80ml White Wine


Leek puree

  • Sweat the shallot and garlic in the butter until soft, and then add the wine. Reduce by half.
  • Bring a pan of salted water to the boil, and then add the sliced leeks. Cook for 1 min, drain, and add to the shallot mixture. Add the cream, and then bring to the boil.
  • Remove from heat, blend until smooth. Season and pass if necessary.


  • Boil until tender. Gently crush with a fork. Add seasoning and herbs, and oil to taste.

Salsa Verde

  • Finely chop herbs, gherkins and capers, and place in a bowl.
  • Add mustard and vinegar, and slowly add the oil to receive the right consistency.
  • Add seasoning, and more vinegar if required

To finish

Heat a large non stick frying pan to a high heat, add a generous amount of olive oil, when it starts to smoke place the sea bream fillets in the pan skin side down, season. Cook for 2/3 minutes until skin is golden brown, then turn for 10 seconds, remove from pan. Season with lemon juice.