Serves 4
For the escabeche:
- ½ red onion
- 2 medium carrots
- 2 cloves garlic
- 1 chargrilled red pepper
- 125g white wine vinegar
- 125g olive oil
- pinch chilli flakes
- ½ tsp fennel seeds
- 1 bay leaf
- 20g water
- Salt
Slice the red onion finely, into half moons. Peel the carrot, and then use a canele to create
indentations down the carrot. Slice into 3ml discs using a mandolin. Slice the red pepper into thin
strips.
Heat 50g of the olive oil in a medium sized pan over a medium heat, add the fennel seeds. Toast for
few seconds, and then add the carrots. Cook for 1 minute, add the pepper, and then add the onion
and garlic. Continue to cook for a couple of minutes, and then add the remaining oil, vinegar, water,
chilli, bay, salt. Bring up to the boil and then remove from the heat. Keep warm.
For the bream:
- 4x bream (300g-400g each, scaled, filleted and pin boned)
- Olive oil
- Salt
Preheat the oven to 190 deg cent, and place a tray inside. Lightly coat the fish with olive oil and
season. Place the fish on grease proof paper, and then transfer the fish onto the tray in the oven.
Bake for around 3 minutes or until just cooked. Place the fish in a suitable dish and cover with the
escabeche. Leave at room temperature, for at least 15 minutes.
Red pepper pudding (makes enough for 8):
- 3 red peppers
- 1g smoked paprika
- 15 g simple syrup (50% water/ 50% sugar)
- 2g salt
- 5g ultratex
Blend the pepper, and then strain through a fine sieve. Take 300g of juice and place in a saucepan,
and reduce to 125 ml. Allow to cool a little, and then plaice in a blender and add the remaining
ingredients. Blend until smooth and thick, add more ultratex if needed. Place in a bottle.
For the mayonnaise (makes enough for 8):
- 140 ml vegetable oil
- 1/2 clove of garlic- made into a paste
- 1/2 teaspoon Dijon mustard
- ½ tsp of salt
- Juice of half a lemon
- 1/2 tsp smoke powder
- 1 large egg yolk
Place the yolks, mustard, garlic, and lemon, in a blender. Mix until combined, then slowly add the oil
while mixing on a low speed until all is combined. If the mix gets to thick, and all the oil has not been
added, add a little tepid water. Add the smoke powder and mix again. Check seasoning, then place in
a bottle and then in the fridge.
For the croute:
- 4 x 5mm slice of baguette
- Olive oil
- Salt and pepper
Preheat oven to 175 deg cel. Coat the baguettes with olive oil and season. Place baguettes on a tray
and in the oven for 8- 10 minutes, or until golden brown.
Micro coriander.
