Sea Bream With Oyster & Tomato Nage, Gnocchi

Light and fresh, Robert Thompson's summery sea bream recipe matches cucumber with oysters and fresh herb potato gnocchi to beautiful effect. This is a spectacular seafood recipe to make at home for an excellent fish supper that's out of the ordinary.

Ingredients

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Imperial

Sea bream

2 gilt head bream fillets

Oyster and tomato nage

1 cucumber, juiced
200ml of fish stock
lemon to taste
2 oysters, opened with juice sieved and reserved
1 cucumber
2 tomatoes, roughly chopped into a concasse
1 handful of mixed herbs
1 lemon, juiced
1 dash of olive oil
sea salt

Tempura oysters

4 oysters
plain flour for dusting
tempura batter
oil

Soft herb gnocchi

2 large potatoes
3 egg yolks
1 bunch of chives, chopped
1 bunch of dill, chopped
1 bunch of fresh parsley, chopped
salt
black pepper
flour

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Fine sieve
Deep fat fryer
Steamer
Muslin cloth
Juicer

To prepare the soft herb gnocchi, bake 2 large potatoes until soft and fluffy. Halve, remove the flesh and pass through a fine sieve. Allow to cool slightly, then add the egg yolks, and herbs. Season to taste and mix thoroughly

2 large potatoes
3 egg yolks
1 bunch of chives
1 bunch of dill
1 bunch of fresh parsley
salt
black pepper

On a floured bench divide into small 15g pieces, roll into balls and with the back of a floured fork gently roll into cylinders creating slight indentations in the process. Set aside the gnocchi until later

flour

To make the nage, juice the cucumber and bring to the boil in a pan - this will extract any impurities. Season to taste and pass through a muslin cloth. Add half the fish stock (100ml) and reserved oyster juice and a little lemon to taste. Set aside the nage, splitting it into 2 bowls

1 cucumber
100ml of fish stock
lemon to taste
salt
black pepper

Gently poach the oysters in the rest of the fish stock, remove and re-fresh into iced water

2 oysters
100ml of fish stock

Peel the other cucumber and split lengthways, remove all the seeds and using a sharp knife cut tagliatelle style strips. Lightly season with Maldon salt and leave for 20 minutes, before rinsing and patting dry

1 cucumber
sea salt

Now make a tempura of oyster – dredge the raw oysters in flour shaking off any excess, then dip in a tempura batter and deep fry until crispy

4 oysters
plain flour for dusting
tempura batter
oil

To finish the dish, lightly season the bream fillets and place in a steamer for 3-4 minutes. Heat the cucumber taglietelle in a little of the nage in a pan until hot and place in the centre of two bowls

Place the gnocchi prepared earlier in simmering water and when the gnocchi starts to float on the surface they are cooked. Slice the already poached oysters and heat with the tomato in the remaining nage finishing with the mixed herbs, lemon juice and seasoning

1 tomato
1 handful of mixed herbs
1 lemon
salt
black pepper

Place the gnocchi around the cucumber, top with the bream fillet and finish with the nage. Add droplets of olive oil around the nage

1 dash of olive oil

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Robert Thompson

Robert Thompson's cooking is full of character and classical skill.

Steamed fillet of sea bream with a nage of Cornish oyster, tomatoes and cucumber and herb gnocchi

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