Steamed fillet of sea bream with a nage of Cornish oyster, tomatoes and cucumber and herb gnocchi
- Starter
- Medium
- 2
- 2 hours 50 minutes
PT2H50M
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
Sea bream
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
Equipment
- Fine sieve
- Deep fat fryer
- Steamer
- Muslin cloth
- Juicer
Method
1
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
2
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
3
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
4
Gently poach the oysters in the rest of the fish stock, remove and re-fresh into iced water
- 2 oysters
- 100ml of fish stock
6
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
7
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
8
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
9
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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Steamed fillet of sea bream with a nage of Cornish oyster, tomatoes and cucumber and herb gnocchi
