Skip to content
  • Home
  • What We Do
    • Corporate
      • Team Building
      • Cookery Challenge
      • Christmas Parties
    • Private Parties
      • Hen Parties
      • Birthday Parties
    • Meeting Facilities
    • Kitchen Hire
  • Menus
    • Brasserie Menu
    • Fine Dining Menu
    • 2-Course Pasta Menu
    • Christmas Menu
  • About
    • The Team
    • The Venue
  • Learn
    • Quick Cooking Lessons
  • Contact
    • Get A Quote
  • Shop
  • Home
  • What We Do
    • Corporate
      • Team Building
      • Cookery Challenge
      • Christmas Parties
    • Private Parties
      • Hen Parties
      • Birthday Parties
    • Meeting Facilities
    • Kitchen Hire
  • Menus
    • Brasserie Menu
    • Fine Dining Menu
    • 2-Course Pasta Menu
    • Christmas Menu
  • About
    • The Team
    • The Venue
  • Learn
    • Quick Cooking Lessons
  • Contact
    • Get A Quote
  • Shop
icon-twitter
icon-facebook
icon-youtube
icon-insta
  • Home
  • What We Do
    • Corporate
      • Team Building
      • Cookery Challenge
      • Christmas Parties
    • Private Parties
      • Hen Parties
      • Birthday Parties
    • Meeting Facilities
    • Kitchen Hire
  • Menus
    • Brasserie Menu
    • Fine Dining Menu
    • 2-Course Pasta Menu
    • Christmas Menu
  • About
    • The Team
    • The Venue
  • Learn
    • Quick Cooking Lessons
  • Contact
    • Get A Quote
  • Shop
  • Home
  • What We Do
    • Corporate
      • Team Building
      • Cookery Challenge
      • Christmas Parties
    • Private Parties
      • Hen Parties
      • Birthday Parties
    • Meeting Facilities
    • Kitchen Hire
  • Menus
    • Brasserie Menu
    • Fine Dining Menu
    • 2-Course Pasta Menu
    • Christmas Menu
  • About
    • The Team
    • The Venue
  • Learn
    • Quick Cooking Lessons
  • Contact
    • Get A Quote
  • Shop

Grilled Sea Bream, Radish And Seaweed Salad, Clementine Dressing, Dashi Mayonnaise

Serves 4

For the bream:  2x bream 300g-400g, scaled, filleted and pin boned, skin scored. Salt.

Season the fish with a little salt. Heat a large frying pan with a little oil inside until it is smoking, place fish in skin-side down. Gently push the fish down to ensure the skin is in contact with the oil. Cook until golden brown, for 3 or 4 minutes, then turn and cook for about 30 seconds. Serve immediately.

Radish and seaweed salad and dressing: 90g radishes, 10g dried seaweed mix, 10g rice vinegar, 3g sesame oil, 20g clementine juice, 5g tamari, 12g miso paste, 5g caster sugar.

Soak the seaweed in cold water, according to instructions on the packet. Dry thoroughly, And place in a mixing bowl. Finely slice radishes on a mandolin and add to the bowl. Dress lightly with the dressing just before serving.

Dashi mayonnaise: 40g mayonnaise, 0.5g dashi powder, 1 teaspoon of lime zest, 1g lime juice, 1 teaspoon chopped chervil.

Combine all ingredients in a mixing bowl.

"Great fun, original, delicious food, interactive well organized, and no talk of work all evening which is always a sign of an enjoyable night out! We’re certainly spreading word of the success of the evening throughout PwC"
Kim Sayer
Kim SayerPricewaterhouseCoopers
"The Underground Cookery School is the perfect way of breaking down barriers with people from work. Fun and informal, I would recommend it to boost the morale of any team"
The Royal Bank Of Scotland

We’ve run cooking experiences for a huge range of clients…

Twitter Facebook Youtube Instagram
Privacy Policy | Cookie Policy | © 2023 Underground Cookery Barbican Ltd