Head Chef Scott shares his favourite spring dish!
Pan fried sea bream fillets, wild garlic gnocchi, purple sprouting broccoli, oven roast tomatoes and a saffron butter sauce
• 8 fillets of gilt head bream, pin bones and scales removed
• 4 plum tomatoes
• 50g of wild garlic
• 300g dry cold mash potato
• 1 ½ tsp grated parmesan
• 1 egg yolk
• 3 tbsp olive oil plus more for cooking
• 65g of Italian ‘00’ pasta flour or semolina
• 1tsp picked thyme leaves
• 1 tbsp demerara sugar
• 1 tbsp balsamic vinegar
• ½ tsp saffron filliments
• 100ml dry white wine
• 150g cold diced unsalted butter
• 2 x cloves of garlic, halved
• Maldon sea salt and finely cracked black pepper for seasoning
• 200g purple sprouting broccoli, leaves removed
• ½ a lemon
1. First halve the tomatoes and in a bowl mix with 1tbsp of the olive oil, the balsamic vinegar, garlic, thyme, demerera sugar and a good pinch of sea salt, place on a baking tray and into a pre heated oven at 120c for 3 hours.
2. Now make the gnocchi, start my folding together the mashed potato, parmesan and egg yolks.
3. In a food processer blend together the wild garlic leaves and 2 tbsp of the olive oil to form a paste, then fold this paste through the potato mixture to create a vibrant green colour to your gnocchi.
4. Finally fold in the flour/semolina and season with salt and pepper.
5. On a floured surface roll the gnocchi into marble sized balls.
6. Drop the gnocchi into a deep pan of rapidly boiling, salted water and cook until it begins to float (this means it’s ready).
7. Once cooked remove from water and drain well then place in a frying pan over a high heat with a splash of olive oil and fry until golden brown.
8. Set gnocchi aside in a warm place while you finish the rest of the dish.
9. To make the sauce, place the saffron and white wine in a sauce pan over as high heat and reduce the wine by half (this should take approximately 2 minutes and the wine will turn yellow from the saffron).
10. Once the wine is reduced, turn down the heat to low and begin to whisk in 100g of the butter, 1 cube at a time until it is all incorporated to create a smooth silky sauce, taste and adjust seasoning, with salt only.
11. Drop broccoli into a pan of rapidly boiling salted water and cook for 1 ½ minutes to ensure it keeps a crunch to it, drain and season with salt.
12. Place a good splash of olive oil in a large non-stick frying pan and heat until the oil is almost smoking, season the bream fillets with a good pinch of sea salt and place skin side down in the pan.
13. Turn down to a medium heat and cook for around 3 minutes, when the fish is almost cooked add 2 knobs of butter and baste the fillets in the foaming butter to finish cooking, finally season with the juice from the lemon,
14. Remove the fillets from the pan and onto a piece of kitchen paper.
15. To assemble the dish evenly distribute the gnocchi into the centre of four plates, next place the broccoli and tomatoes on top and finally the bream fillets, finish by spooning the butter sauce around the plate.
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