The Stone Grill may be known for its steak but we serve fish too. Fresh local catch of the day as well as established family favourites. We do like to experiment within the kitchen though to explore new fish, new seasonal ingredients and potential new dishes for the menu. This spring bream recipe went down well in the kitchen and used fresh local fish and in-season asparagus. While we won’t be serving it at the Stone Grill, it is another recipe we think worth sharing.

Spring is prime time for asparagus and this fresh fish recipe combines local catch with fresh asparagus and tartare sauce to create a light, fresh dish suitable for spring.

Ingredients

  • 4 sea bream fillets around 100g each
  • 1 dash of oil
  • 100g of fresh peas
  • 100g of Maris Piper potatoes
  • 1 egg yolk
  • 1 tsp cider vinegar
  • 1 tsp English mustard powder
  • 300ml of olive oil
  • 100ml of fish stock
  • 50ml of double cream
  • 1 baby gem lettuce
  • 2 gherkins
  • 2 tsp tarragon, chopped
  • salt
  • freshly ground black pepper
  • 16 asparagus spears

Method

  1. Boil a pan of salted water and cook the peas for around a minute. Remove from the pan and place in a bowl of cold water once cooked. Peel and dice the potatoes and boil those in the same pan. Cook until just cooked and drain.
  2. Whisk the egg yolk, cider vinegar and mustard together in a bowl for 1 minute and slowly add 250ml of olive oil. Once combined, season with a little salt. Add the cream into the mayonnaise mixture until combined.
  3. Heat up the fish stock gently in a pan. Slowly add to the mayonnaise mixture until combined and then set aside to cool.
  4. Heat the grill and season the fish. Grill for around 6 minutes and then set aside. The cooking will complete while resting.
  5. Bring fresh a pan of salted water to the boil and add the asparagus. Blanch for 3 minutes until just cooked and drain and douse in cold water.
  6. Skin the peas, shred the lettuce and chop the gherkins. Place the mayonnaise sauce in a pan over a medium heat and add the peas, lettuce and chopped potatoes. Heat through for a couple of minutes and add the gherkins and tarragon. Season with salt and pepper.
  7. Add the sauce to a warm bowl and place the bream on top. Garnish with the asparagus and a drizzle of olive oil.

This dish is fresh, vibrant and full of flavour. It isn’t conducive to a busy commercial kitchen but is ideal for home cooking. Try it and let us know how you get on!

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