GRILLED SEABREAM, CRUSHED PEAS, COUGETTE RIBBON
SERVES 4
I love this season for the lighter vegetables. This recipe is one that you can easily change the fish if Seabream wasn’t your favourite
4 seabream fillets
olive oil
½ pkt fresh or frozen peas
100g butter
2 courgettes
50g sunblushed tomatoes
Method
Cook the peas in boiling salted water, drain then crush with a fork, mix in some of the butter, season and keep warm.
Slice the courgette thinly length ways ( you could use a potato peeler to achieve the thiness and shape. pop into boiing salted water for 30 seconds, take out and cool in iced salted water. drain as soon as cooled. drain the sunblushed tomatoes and cut into even sized pieces.
Place the seabream on an oiled tray, season both sides, then place the seabream skin side down under a hot grill. both side take minutes to cook, so always keep an eye that you don’t over cook. once cooked on both sides and the skin has a nice even colour to it, take out.
Re heat the courgette ribbons with butter and salt.
Dressing the plate
Place the peas in the middle of the plate, place the fish on top, skin side up, place the corugette & tomatoes around the seabream.
Happy eating!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent St. Glasgow, G2 4RL
Telephone 0141 248 3801 email: info@brianmaule.com website: www.brianmaule.com
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