Baked bream with wilted spinach, radish and nero sauce

Ingredients

Fish & Shellfish

  • 1 bream, weighing 600g, whole and gutted

Fruit & Vegetables

  • 1/2 lemon
  • 60g of shallots, peeled and finely sliced
  • 200g of spinach, picked and washed
  • 4 radishes, picked and washed

Salad & Fresh Herbs

  • 6 basil leaves
  • 2 sprigs of fresh thyme
  • 2 sprigs of flat-leaf parsley
  • 50g of fresh thyme, finely chopped
  • 1 sprig of fresh thyme
  • 1 bay leaf, small

Spices & Dried Herbs

  • 2 sprigs of fresh coriander
  • 4 star anise

Store Cupboard

  • 50g of rosemary
  • 1600g of strong plain flour, plus extra for dusting
  • 700g of salt
  • 15 egg whites
  • 2 egg yolks, for egg wash
  • 600ml of fish stock
  • salt
  • pepper
  • salt
  • pepper

Beverages

  • 370ml of water

Speciality Ingredients

  • 1 tsp squid ink

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