Roasted bream with caramelised chicory, beetroot, caper and raisin dressing 

Serves 4

For the bream:  4x bream 300g-400g, scaled, fillet and pin boned.  Skin scored.

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

For the chicory:  2x yellow chicory, cut in half lengthways.  4 tablespoons soft brown sugar.  25g butter.  100ml orange juice.  Salt.

Add the butter to a large saucepan and place over over a medium heat. When the butter is melted add the sugar and a little salt, followed by the chicory (cut side down).  Cook until golden brown and caramelised, and then add the orange juice. Reduce the heat and cook until tender, and the liquid is thick and sticky. 

For the beetroot:  200g of freshly cooked beetroot, cut into 8 wedges.   Olive oil.   Salt and pepper.

Heat a medium sized frying pan over a medium high heat, add a splash of oil and then add the beetroot wedges ans seasoning. Cook until lightly roasted lightly roasted.

For the crispy potato:  150g  of potato.  Oil for frying.  Salt.

Fill a medium size saucepan up to 1/3 full and place on a medium heat until the oil reaches 160 degrees centigrade.  Peel the potato and julienne on the mandolin, then wash and dry thoroughly.  Deep fry the potato in batches and drain on kitchen paper. Season with sea salt.

For the caper and raisin dressing:   35g capers.  25g raisins.  25g green olives.  100 ml  water. 1 tbs white wine vinegar. 3 tbs of extra virgin olive oil.

Place the capers, raisins, green olives and water in a small saucepan, and bring up to the boil.  Remove from heat and then cool to room temperature.  And these ingredients to a blender, along with the white wine vinegar and olive oil. Blend until smooth.