Serves 4
4 Sea bream
- (300g-400g size fish)- scaled/ filleted/ pin boned
Pea purée
- 500g frozen petit pois
- 25g unsalted butter
- Salt and pepper
400g new potatoes
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- Olive oil
Salsa Verde
- 1/2 clove garlic
- 4 tablespoon capers
- 4 tablespoon gherkins
- 1 handful flat leaf parsley
- 1/2 bunch basil
- 10 leaves fresh mint
- 1/2 tablespoon Dijon mustard
- 1 1/2 tablespoon red wine vinegar
- 4 tablespoon olive oil
- Salt and pepper
Garnish
- Pea shoots
Method
Pea purée
- heat a medium size sauce pan over a medium heat. Place the peas in a small bowl and with water just to cover, the butter and seasoning.
- When the pan is hot at the contents of the bowl to the hot pan, cover. Cook for 2/3 minutes or until peas are tender. Drain the peas, but reserve the liquid.
- Place peas and half the liquid in a blender and blend until smooth. Keep agitating, add more liquid and season if necessary. Then pass the mix through a fine sieve or chinois. Chill rapidly.
Potatoes
- 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 nonstick 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 and season with lemon juice.
- reheat pea purée and potatoes.
- Garnish with pea shoots