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Sea Bream with 
a Sauce Vierge , fennel and asparagus

25 Jun

Sea Bream with 
a Sauce Vierge , fennel and asparagus

This dish I adapted from one of Rick Stein’s recipes , stunning and delicious , great for any occasion , and packed full of Mediterranean flavours.

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Serves 4
Ingredients

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olive oil
1 x 750g sea bream or dorado scaled gutted and cleaned
200g cooked unpeeled prawns

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8 tbsp extra-virgin olive oil, plus extra for brushing
2 tbsp lemon juice
4 baby fennel bulbs finely sliced lengthways
4 cherry tomatoes, quartered
2 thin spring onions, trimmed, thinly sliced
2 garlic cloves, thinly sliced
250g asparagus carefully sliced in half lengthways

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150g fresh garden peas
½ medium-hot red chilli, deseeded, thinly sliced
6 mint leaves, finely shredded
Hand full basil finely sliced

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Method
1, Lightly grease a baking tray with olive oil . Preheat grill to high. . Cook in a pan of boiling, lightly salted water the slices of fennel, asparagus and peas for 1½ minutes or until al dente. Drain and refresh under cold water. Drain well on kitchen paper.
2, Brush fish on both sides with olive oil. Season with salt and pepper.Place on prepared tray. Cook under grill for 10 minutes, turning halfway during cooking
3, Meanwhile, place oil, lemon juice, tomatoes, spring onions, garlic, peas,chilli, ½ tsp salt and 10 turns of the black pepper mill into a small saucepan, warm up on a low temperature but don’t cook!!
4, now for the tricky bit !! Transfer fish to a chopping board. Using a small, sharp knife, cut through the skin all around the outside edge of the fish, across the base of the tail and behind the gills, and pull away.
Run knife down the length of the fish between the two top fillets, and ease them apart and away from the underlying bones.
Slide a palette knife under each of the fillets in turn and carefully lift them away. Set fillets aside on a warmed plate.
Lift up the backbone of the fish by the tail and carefully ease it away from the bottom fillets, taking the head with it. Discard.
Slice down the centre of the bottom fillets and clean away any bones and skin from the outside edges.
Lift the bottom fillets away from the skin and add them to the plate.

5, To plate up .Add fennel and prawns to sauce vierge and cook further over low heat for 1 minute. Remove fennel and overlap 2 pieces in the centre of each serving plate, then scatter asparagus randomly over fennel. Place one fish fillet on top. Stir mint and basil into remaining sauce. Spoon sauce with the prawns over the fish and fennel , serve direct

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If you’re still nervous about trying this dish I can come and cook it for you !🍴🔪
For mor info don’t hesitate to mail or call:
simon.bingham@simons-sauces.com 0031 (0)642297107

My Tangy Béarnaise Sauce and Chargrilled Sirloin Steak

17 Mar

My Tangy Béarnaise Sauce and Chargrilled Sirloin Steak.
Serves 4

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Ingredients:

4 really thick sirloin steaks (4cm each)
Olive oil

FOR THE BEARNAISE

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50ml white wine vinegar
50ml white wine
1 shallot , chopped
bunch tarragon , stalks and leaves separated
2 egg yolks
120g butter , melted and kept warm

Method

1:To make the Béarnaise sauce, put the vinegar, wine, shallot and tarragon stalks in a saucepan and bring to the boil, then continue to cook until reduced by about 3/4. Cool and pour into in a large stainless steel bowl.

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2:Put the bowl over a pan of just-simmering water, add the yolks and, with electric beaters, whisk until the yolks are thick and pale .
3:Take the bowl off the heat and put it on a work surface. Start to add the melted butter, little by little, whisking all the time until all the butter is used. Stir in chopped tarragon leaves and keep warm (you can put the bowl back over the pan off the heat).

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4:Put a heavy frying pan or griddle on the heat and leave it for at least 7-8 minutes before you start cooking. Lay the steaks on a board. There is a layer of sinew running between the fat and the meat in sirloin steaks, which you need to snip through so the steak doesn’t curl up in the pan and cooks evenly. Using a sharp knife or scissors, cut through the fat to the flesh so the flesh is now exposed a little .
5:Rub the steak all over with oil and then season really, really well. Drop the steak into the pan when it is so hot it is hard to put your hand near the surface. Leave the steak for 2 minutes, then turn it over and give it 2 minutes on the other side.
Now cook for a minute extra for each cm of the steak’s thickness, to get a medium- done steak. (So a 4cm steak needs 4 minutes extra – which is 2 minutes extra each side.) Take out and rest under foil for 5 minutes.

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Slice the steak against the grain . Serve with Béarnaise and with whatever takes your fancy, I’ve have a delicious baby leaf salad and potatoes sautéed with thyme .
Bon appetite

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For more info, or if you like I can come and cook it for you .
simon.bingham@simons-sauces.com
0642297107

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