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.
Onion sauce (enough for 6): 50g oil. 2 onions- finely sliced. 2 garlic cloves, sliced. 1 fresh bay leaf. 50 ml Cabernet Sauvignon vinegar. 750g water. 20g dashi powder. Sea salt and pepper.
Place the oil in a heavy-based saucepan over a low heat and cook the onions, garlic and bay leaf gently, covered with a lid, for 25 minutes, or until the onions are very soft. Uncover and cook for a further 15 minutes until the onions become caramelised. Pour in the vinegar, stirring to scrape up any bits that have stuck to the bottom of the pan and cook for 3 minutes, or until it has reduced to a syrup. Add the water and dashi powder and cook over a medium heat for 20 minutes until reduced by half. Season well and keep warm.
Crushed potatoes: 300g potato- peeled and cut into large chunks. 200g unsalted butter. 2 tablespoons chopped parsley. ½ lemon juice. Salt and pepper.
Steam the potatoes until tender, about 15-20 minutes. Gently crush the potatoes. Put the butter in a small saucepan, heat over a medium heat until reaches about 152 deg cel, then place base of pan in cold water to stop the colouring. Add the parsley, lemon juice and 40g of brown butter, salt and pepper to the potatoes and gently combine.
Kale and edamame: 80g frozen edamame. 40g picked kale. Olive oil. Salt and pepper.
Bring a pan of salted water to the boil and add the edamame and kale. Cook for 2 minutes and then drain thoroughly, season with salt and pepper and drizzle with a little olive oil.
