The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.
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To start the sauce, bring a saucepan of salted water to the boil and add the peas. Cook for 1 minute, then lift out with a slotted spoon or scoop and refresh in cold water. Set aside to drain. Peel and dice the potato into 1cm cubes and add to the boiling water. Cook until just tender, then drain and set aside to cool
100g of fresh peas
100g of Maris Piper potatoes
Whisk the egg yolk, vinegar and mustard together in a bowl for 1 minute, then slowly add the olive oil – don't add the oil too quickly, otherwise the mixture will split. Season with a little salt
1 egg yolk
1 tsp cider vinegar
1 tsp English mustard powder
Gently heat the stock in a saucepan. Stir the cream into the mayonnaise then whisk in the hot fish stock a little at a time until the sauce is a coating consistency. Set aside
100ml of fish stock
50ml of double cream
To cook the fish, preheat the grill. Season a baking tray with salt, drizzle over a small amount of olive oil and lay the bream fillets on top. Grill for around 6 minutes, then remove from the grill set aside for 2 minutes - the residual heat will finish cooking the fish as it rests
1 dash of oil
4 sea bream fillets, 100g each
Meanwhile, bring a pan of salted water to the boil. Peel the asparagus spears and blanch them for 2-3 minutes, depending on thickness. Drain and refresh
16 asparagus spears
To finish the sauce, remove the skins from the peas, finely shred the lettuce and chop the gherkins. Put the sauce in a saucepan over a medium heat and stir the lettuce, peas and potatoes into it. Allow to heat through for a minute, then stir in the gherkins and tarragon. Season to taste
100g of fresh peas
1 baby gem lettuce
2 tsp tarragon
Ladle the sauce into four warm serving bowls and lay the fish on top. Garnish each portion with four asparagus spears and a drizzle of olive oil
50ml of olive oil
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