Sea Bream Escabeche, Red Pepper, Smokey Mayonnaise

Serves 4

For the escabeche:

  • ½ red onion
  • 2 medium carrots
  • 2 cloves garlic
  • 1 chargrilled red pepper
  • 150g white wine vinegar
  • 150g olive oil
  • pinch chilli flakes
  • ½ tsp fennel seeds
  • 1 bay leaf
  • 25g 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
  • 3g 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 yolks

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:

  • 4x 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.