Baked bream with wilted spinach, radish and nero sauce

Ingredients

Store Cupboard

Beverages

  • 370ml of water

Speciality Ingredients

Alcohol

  • 200ml of Noilly Prat vermouth, plus a drop extra to serve

Dairy

  • 100ml of double cream
  • 60g of unsalted butter
  • 1 knob of butter