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Grilled sea bream with courgette ribbon A light summer treat
ILOVE this season for the lighter vegetables that are available. With this recipe you can easily substitute the sea bream with another delicately-flavoured fish.
GRILLED SEA BREAM, CRUSHED PEAS, COURGETTE RIBBON
SERVES 4
4 sea bream fillets olive oil
½ pkt fresh or frozen peas 100g butter
2 courgettes
50g sunblushed tomatoes
Method
Cook the peas in boiling salted water, drain then crush with a fork, mix in some of the butter, season and keep warm.
Slice the courgette thinly lengthways, you could use a potato peeler to achieve the thinness and shape.
Pop into boiling salted water for 30 seconds, take out and cool in iced salted water. Drain as soon as cooled, then drain the sunblushed tomatoes and cut into even-sized pieces.
Place the sea bream on an oiled tray, season both sides, then place the sea bream skin side down under a hot grill. Both sides take minutes to cook, so always keep an eye that you don’t overcook. When it’s cooked on both sides and the skin has a nice even colour to it, take it out. Reheat the courgette ribbons with butter and salt.
Dressing the plate
Place the peas in the middle of the plate, place the fish on top, skin side up, place the courgette and tomatoes around the seabream.
Happy eating!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent St. Glasgow, G2 4RL Telephone 0141 248 3801 email: info@ brianmaule.com website: www.brianmaule.com