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.
Vinaigrette: 100 extra virgin olive oil. 100 grapeseed oil. ½ tsp sea salt. Pinch of pepper. Juice of ½ lemon. 25ml Chardonnay vinegar. 25 ml Cabernet Sauvignon vinegar.
Combine and mix well.
Soused vegetables: 60g carrots- peeled and julienned. 60g celeriac- peeled and julienned. 60g shallot- peeled and julienned. 5 tablespoons vinaigrette. 1 tablespoon maple syrup. 1 tablespoons tamarind purée. Olive oil.
Heat the oil in a large saucepan over a medium heat. Add all of the vegetables and cook for a couple of minutes until wilted (but still al dente). Remove from the heat and place in a bowl, add the remaining ingredients and mix well.
Coriander oil: 35g coriander. 1 clove garlic. 7g red chilli- deseeded. 70g grapeseed oil. Salt to taste.
Place all the ingredients in a blender and blend until smooth.
