Sea bream with glazed vegetables, straw potatoes and gourmand vinaigrette

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Ingredients

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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

1
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
2
Place a large pan over a high heat. Pour the chicken stock into the pan and add the garlic. Bring to the boil
3
Add the sliced vegetables to the stock and cook for 2-3 minutes so they still have a slight bite to them
4
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
5
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
6
Remove the pan from the heat and whisk in the vinaigrette until fully emulsified. Cover the pan and set aside
7
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
8
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
9
For the sea bream, brush each fillet with melted butter and season with salt
10
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
11
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
12
Quickly warm the vinaigrette in a pan, add a few chopped chives. Spoon the vinaigrette around the outside of each plate and serve immediately
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