A sumptuous brown shrimp sauce and an earthy broccoli purée flatter the pan-fried fillets of fish in Tom Aikens' innovative dish. This black bream recipe takes just over an hour to cook so it's a good recipe for dinner with friends.
Add the broccoli and cover. Cook for 5-8 minutes so that the broccoli is just soft but still a vibrant green colour. Add the parsley for 30 seconds to wilt, then remove from the heat
Strain and reserve the stock. Transfer the broccoli to a blender and pour in half of the stock. Blitz continuously until very smooth and consistent in colour. You may need to add a little more stock to achieve the right consistency. Remove from the blender and store in the fridge immediately
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For the brown shrimp sauce, start by making a beurre noisette. Heat the butter in a pan until it turns a nut-brown colour, then remove from the heat and set aside
130g of butter
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Place a separate pan over a low-medium heat and add a dash of olive oil. Add the shallots and sweat until tender, then add the seasoning, the golden raisins, garlic, thyme, bay leaf, capers, vinegar and lemon juice
Bring up to a simmer and cook until the raisins are soft. Then, add the beurre noisette to the pan along with the shrimps. Keep on a low heat until ready to serve
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Meanwhile, add the purple sprouting broccoli to a pan of boiling, salted water and blanch until just cooked, approximately 1 minute - take care not to overcook. Once tender, refresh in some iced water
To cook the bream, add the olive oil to a large frying pan over a medium heat. Once hot, add the butter and when it begins to foam, add the bream, skin-side down, and cook for 6-8 minutes. Then, flip the bream fillets over, season, and cook for 1 minute on the flesh side
Before serving, reheat the broccoli purée in a pan over a low heat
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To serve, quenelle the purée onto plates. Squeeze a little lemon juice over the fish and place on top of the purée. Spoon some of the brown shrimp sauce over and around the dish. Arrange the broccoli spears on top and scatter a few toasted almonds and parsley around the plate. Serve immediately
