Sea bream with glazed vegetables, straw potatoes and gourmand vinaigrette

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  • medium
  • 6
  • 60 minutes
Not yet rated

Carrots, courgettes, fennel and celery make a colourful bed for the sea bream, in this fish dish by Martin Wishart. This is a fresh, vibrant and simple recipe to prepare.

First published in 2015




Sea bream

Gourmand vinaigrette

  • 150ml of extra virgin olive oil
  • 1 tbsp of sherry vinegar
  • 1/2 lemon, juiced
  • 1 pinch of salt
  • 1 pinch of sugar
  • 2 plum tomatoes, skinned and diced

Glazed vegetables

Straw potatoes


  • Deep fat fryer
  • Steamer


For the vinaigrette, put the vinegar, lemon juice, sugar and salt into a bowl and whisk until the solids have dissolved. Whisk in the olive oil slowly - as you would do to make a mayonnaise. Stir in the tomato dice and set aside until required
  • 150ml of extra virgin olive oil
  • 1 tbsp of sherry vinegar
  • 1/2 lemon
  • 1 pinch of salt
  • 1 pinch of sugar
Place a large pan over a high heat. Pour the chicken stock into the pan and add the garlic. Bring to the boil
Add the sliced vegetables to the stock and cook for 2-3 minutes so they still have a slight bite to them
Strain the stock into a clean saucepan. Arrange the vegetables onto a tray and season with salt while they are still hot. Set aside to keep warm
Place the stock back onto the heat and add the tarragon stalks. Reduce until golden and thick - you should be left with approximately 2-3 tablespoons of stock in the pan
Remove the pan from the heat and whisk in the vinaigrette until fully emulsified. Cover the pan and set aside
For the straw potatoes, wash and peel the potatoes and then julienne (cut into matchsticks) - this can be done in a food processor with a special attachment or by hand
Wash again in cold water and dry by squeezing them in a tea towel to remove excess moisture. Deep fry the potatoes a little at a time in vegetable oil at 180˚C, turning them with a roasting fork until golden. Drain on kitchen paper and season with salt
For the sea bream, brush each fillet with melted butter and season with salt
Place the vegetables onto a large plate and lay the fillets of sea bream on top. Cover tightly with cling film and place in a steamer for approximately 10-15 minutes, or until cooked through
Divide the vegetables across 6 plates and lay a fillet of sea bream on top of each pile. Squeeze a little lemon juice over the fish and place some of the straw potatoes on top
Quickly warm the vinaigrette in a pan, add a few chopped chives. Spoon the vinaigrette around the outside of each plate and serve immediately
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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