Serves 4
For The Sea Bream
- 4x Sea Bass (300g-400g Scaled, Fillet And Pin Boned, Skin Scored)
- Olive Oil
- Salt
- Lemon Juice
Preheat the grill to max. Lightly rub the fish with a little olive oil, and lightly season. Place the fillets on a nonstick mat and baking tray, skin-side up. Grill for 5-6 mins and the skin is Golden brown and crispy. Season with lemon juice.
For The Parsnip Puree
- 250g Parsnip- Peeled And Grated
- 15g Olive Oil
- 40g Butter
- 100g Double Cream
- 50g Milk
- Salt And Pepper
Put the butter and olive oil in a large saucepan and place over medium heat. When the butter is melted add the parsnip and a little salt and pepper, and cook until lightly golden. Add the milk and cream, and continue to cook until the parsnip is tender. Blend until smooth, and check seasoning.
For The Spinach
- 400g Baby Spinach
- Salt And Pepper
Steam until tender, drain off excess moisture, and season with salt and pepper.
For The Sauce
- 125ml Water
- 5g Dashi Powder
- 5 Tbsp Mayonnaise
- 25g Apple Vinegar
- 1 Tsp Dried Tarragon
- 1 Tbsp Chive Finely Chopped
- Lemon Juice
Place the apple vinegar in a small saucepan, place over a medium heat and reduce by 2/3. Add the water and the dashi powder to the pan and bring to a simmer, and then add the mayonnaise to the pan whilst mixing. Gently warm this mix taking care not to boil, and then add the chives and a little lemon juice.
