PAN-FRIED BLACK BREAM WITH SAUTÉED VEGETABLES, CRISPY NEW POTATOES, LEMON BEURRE BLANC AND SALSA
Serves 4 A LITTLE EFFORT 2 hrs
WHAT YOU NEED
7,5ml (1½ tsp) lemon juice
30ml (2 tbsp) extra-virgin olive oil 200g cherry tomatoes, halved
50g (4 tbsp) caperberries
32g (4 tbsp) Kalamata olives, pitted 2g (2 tsp) chives, chopped salt and freshly ground black pepper, to taste
LEMON BEURRE BLANC 125ml (½ cup) dry white wine 30ml (2 tbsp) lemon juice 32g (2 tbsp) onion, peeled and finely diced
30ml (2 tbsp) double-thick/ thick cream
200g unsalted butter, chilled and cut into 1cm cubes salt, to taste pinch cayenne pepper (optional)
250g broccoli, cut into florets 16 asparagus spears, chopped diagonally
30ml (2 tbsp) olive oil
½ red onion, peeled and finely chopped
1 small red chilli, seeded and chopped juice of ½ lemon salt and freshly ground black pepper, to taste
300g new potatoes, cut in half widthways
90 – 120ml (6 – 8 tbsp) sunflower/ olive oil salt, to sprinkle
15ml (1 tbsp) olive oil
4 x 200g black bream fillets, skin on and deboned
50g salted butter, cubed juice of ½ lemon salt and freshly ground black pepper, to taste
HOW TO DO IT
1 For the salsa, combine the 7,5ml
(1½ tsp) lemon juice and 30ml (2 tbsp) extra-virgin olive oil, along with the remaining salsa ingredients, together in a large bowl. Stir until combined. Season to taste. Set aside.
2 For the lemon beurre blanc, place the wine, 30ml (2 tbsp) lemon juice, 32g (2 tbsp) finely diced onion and cream in a medium saucepan. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, uncovered, until reduced by ¾, about 4 – 5 minutes. Reduce the heat to low and whisk in 2 cubes of the 200g unsalted butter. Once the butter has melted, add a few more cubes, whisking continuously until the butter has melted. Repeat until all of the butter has been added. Continue to whisk until a think, smooth sauce forms. Remove from heat and season to taste. Add a pinch of the cayenne pepper, if desired. Set aside until ready to serve.
3 For the sautéed vegetables, steam the broccoli florets and asparagus spears in a steamer until just tender, about 3 minutes. Set aside.
4 Heat 15ml (1 tbsp) of the olive oil in a large frying pan over medium heat. Add the ½ finely diced red onion and fry until soft, about 5 minutes. Add the chilli and cook for another minute. Add the juice of ½ a lemon and stir until combined. Add the steamed vegetables and remaining 15ml (1 tbsp) oil. Season to taste. Toss well and set aside until ready to serve.
5 For the new potatoes, line a baking sheet with baking paper. Set aside.
6 Bring a large pot of water to a boil. Add the potatoes and boil for about 3 minutes. Remove from heat and drain the excess water. Transfer the potatoes to the prepared baking sheet. Set aside until completely cooled. Once cool, heat the 90 – 120ml
(6 – 8 tbsp) sunflower/olive oil in a large, non-stick frying pan. Add the potatoes in batches and fry over medium-high heat until brown and crispy, about 3 minutes. Carefully turn the potatoes and fry on opposite sides, about 3 minutes. Use a slotted spoon to remove the potatoes from the pan and place on paper towel to absorb excess oil. Sprinkle with the salt. Set aside until ready to serve.
7 For the black bream, heat the 15ml (1 tbsp) olive oil in a large frying pan over medium heat. Place the bream fillets skin side down in the pan and fry until the skin starts to crisp, about 4 minutes. Add a few cubes of the 50g salted butter to the pan and continue to fry, about 3 minutes. Turn the fillets and fry on opposite sides until cooked, about 3 – 4 minutes. Remove from heat and squeeze the juice of ½ lemon over the fillets. Season to taste.
8 To serve, drizzle the lemon beurre blanc over 4 serving plates. Divide the sautéed vegetables and new potatoes among the plates and top with the black bream fillets. Spoon the salsa over the fillets. Serve immediately.