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To make the lemon dressing, firstly warm the olive oil over a low heat in a small saucepan. When warm, add the herbs and lemon peel. Remove from the heat, cover with a lid or cling film and leave to cool and infuse on the worktop overnight. The next day, pass the oil through a fine sieve and add the lemon oil, vinegars, water and seasoning
125g of olive oil
2 sprigs of lemon thyme
6 sage leaves, small
1 lemon, peel only
75g of lemon oil
25g of white wine vinegar
25g of white balsamic vinegar
150g of water
1/2 tsp fine sea salt
1/2 tsp caster sugar
1 pinch of white pepper
To make the pickling syrup, bring the vinegar and sugar to a gentle boil in a stainless steel saucepan.
Simmer down by 1/3 until you get a good balance between sweetness and acidity.
Cool and keep in a small jar in the fridge
175g of white vinegar
120g of caster sugar
To make the ranch dressing, blitz all of the spices and seasonings in a blender with the buttermilk. Using a whisk, gently fold in the mayonnaise, sour cream and 60g of the pickling syrup you made earlier. Leave to steep overnight in the fridge and pass through a fine sieve the next day, checking the seasoning. Keep refrigerated for up to 1 month
2 tsp garlic, granulated
2 tsp dried kibbled onion
1/2 tsp fine sea salt
1 pinch of black pepper
1/2 tsp herb de Provence
1 pinch of chilli flakes
125g of buttermilk
125g of mayonnaise, Hellman's is suggested
125g of sour cream
To prepare the bream, combine all of the spices in a small bowl. Using the tip of a sharp paring knife, gently score the skin of the fish. Brush each fillet with a dash of olive oil, and generously apply the spices on the skin. Keep the sea bream refrigerated until needed
15g of lemon coriander seeds, crushed
15g of fennel seeds, crushed
15g of herb de Provence
1 tsp chilli flakes
2 tsp maldon salt
2 sea bream, each weighing 800g
Remove the fish from the fridge about 10–15 minutes before cooking. Place the onto a very hot barbecue and cook for 5–6 minutes on each side. The fish is cooked when the flesh pulls easily away from the bone. Alternatively, you could cook the fish under a very hot grill for the same amount of time
Place the fennel, spring onions, green pepper, green chilli and sugar snaps in iced water for 5 minutes. Drain and gently spin dry in a salad spinner. Keep refrigerated in a bowl until needed
200g of fennel, thinly sliced
40g of spring onions
50g of green pepper, thinly sliced
20g of green chillies, thinly sliced
50g of sugar snap peas, sliced
fine sea salt, to taste
white pepper, to taste
When needed, fold gently with the ranch dressing, lemon split dressing and syrup. Season to taste. Top with the coriander cress. If you like a bit of heat, garnish with a sprinkling of chilli flakes
coriander cress, to garnish
chilli flakes, optional
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