Black Bream Recipe With Almonds & Broccoli Purée

Black bream with toasted almonds, brown shrimp and broccoli purée

Main
medium
4
1 hour 10 minutes

PT1H10M

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.

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Ingredients

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Black bream

4 black bream fillets, each weighing 130g
40g of butter
10g of salt
olive oil

Broccoli purée

300g of broccoli
100ml of white chicken stock
30ml of double cream
20g of butter
5g of parsley leaves, lightly chopped
1 pinch of salt
black pepper, freshly ground, four turns

Brown shrimp

60g of brown shrimp
280g of banana shallot, finely diced
1 bay leaf, small
1 bulb of garlic, finely sliced
1 pinch of thyme, chopped
70g of golden raisins
45g of capers
60ml of white wine vinegar
30ml of lemon juice
130g of butter
1 pinch of salt
1 pinch of black pepper, freshly ground
olive oil

Purple sprouting broccoli

400g of purple sprouting broccoli
10g of salt

To serve

60g of whole almonds, toasted
1 pinch of parsley, chopped

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Blender

For the broccoli purée, wash and chop down finely from the tips of the florets until you reach the stalks

300g of broccoli

In a large, flat casserole pan, bring the chicken stock, salt, pepper, cream and butter to a simmer

100ml of white chicken stock
30ml of double cream
20g of butter
1 pinch of salt
black pepper, freshly ground, four turns

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

5g of parsley leaves, lightly chopped

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

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

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

280g of banana shallot, finely diced
1 pinch of salt
1 pinch of black pepper
70g of golden raisins
1 bay leaf, small
45g of capers
30ml of lemon juice
60ml of white wine vinegar
1 bulb of garlic, finely sliced
1 pinch of thyme
olive oil

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

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

400g of purple sprouting broccoli
10g of salt

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

4 black bream fillets
40g of butter
olive oil
10g of salt

Before serving, reheat the broccoli purée in a pan over a low heat

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