Serves 4
For the bream: 4x 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.
For the beetroot ketchup: 165g beetroot juice. 10g cider vinegar. 13g sugar. Pinch of Maldon sea salt. 8g wasabi. 11g ultratex.
Combine all the ingredients, blend until smooth, then heat to 85 deg cel for 2 minutes until a ketchup consistency is reached.
For the charred cabbage and seaweed: 200g white cabbage- finely sliced. 35ml olive oil. 2g nori powder. 1/4 tsp sugar. 20g shallot rings. 17ml chardonnay vinegar. Maldon salt. 8g dried seaweed (soaked and drained).
Heat a large frying pan over a high heat, add a splash of oil, when smoking add the cabbage. Allow to char, and then stir until the cabbage is cooked. Combine the shallot, sugar and salt and set aside for 10 minutes. Add the cabbage, seaweed, nori, vinegar and olive oil to the shallot, and a little salt. Keep at room temperature.
Roasted beetroot: 250g raw beetroot. Balsamic vinegar. Olive oil. Salt.
Preheat the oven to steam roast 160 deg cel. Peel and cut the beetroot into small wedges. Lightly coat the beetroot with olive oil, balsamic, and salt and place on a line baking tray. Bake for 30 minutes.
Dill and parsley oil: 50g dill. 50g picked parsley. 150g grapeseed oil.
Combine all the ingredients, and heat to 90 deg cel, maintain this temperature for 9 minutes. Strain through muslin, and chill over ice.
Wild rice: 2 tablespoons wild rice. Vegetable oil for frying. Salt.
Heat the oil to 230 deg cel. Make sure all the equipment is ready before you add the rice to the oil and work very fast. Add the rice and stir quickly, when the rice puffs, strain through a sieve and drain on kitchen paper. Season with a little salt.
