Pan-fried bream with spring vegetable nage

Pan-fried bream with spring vegetable nage

By
From
British Seafood
Serves
4
Photographer
David Loftus

Vegetable nage was on the opening menu at my first restaurant Black Pig in Rock. I would throw in any veg I could get my hands on and the herbs were freshly picked from our herb patch. Topped with a fillet of wild black bream it became a signature dish. You can vary it with the seasons, making it simple or complex. I like it to have a medley of vegetables, so every spoonful promises a different taste, texture and look.

Ingredients

Quantity Ingredient
2 bream, fins and gills cut off, scaled, gutted, filleted and pin-boned

Spring vegetable nage

Quantity Ingredient
1 lemon, finely zested and juiced
400ml Vegetable stock
12 asparagus spears, trimmed
100g peas, podded
light rapeseed oil, for cooking
2 shallots, peeled and chopped
1 garlic clove, peeled and chopped
4 young carrots, peeled and sliced
1 fennel bulb, trimmed and chopped
100ml double cream
4 small spring onions, trimmed and sliced
1 teaspoon mint, chopped
1 teaspoon chervil, chopped
1 teaspoon tarragon, chopped
cornish sea salt
freshly ground black pepper

To finish

Quantity Ingredient
Lemon oil

Method

  1. For the nage, place a saucepan over a medium-low heat to heat up, then add the lemon zest. Heat for a minute to allow the lemon zest to release its natural oils and then pour in the vegetable stock. Bring to the boil, lower the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice.
  2. To cook the vegetables for the nage, blanch the asparagus and peas in boiling salted water for a few minutes until just tender, then drain and refresh in cold water; drain and set aside. Heat a little rapeseed oil in a saucepan and add the shallots and garlic. Sweat for 1 minute, without colouring, then add the carrots and fennel. Continue to sweat for another 2 minutes and then add the nage stock. Simmer until the carrots start to soften slightly, about 5 minutes. Now add the cream and simmer for a couple of minutes. Season with salt and pepper to taste.
  3. To cook the fish, heat a large non-stick frying pan and add a drizzle of oil. Once the oil is hot, place the fish in the pan, skin side down, and cook for 2 minutes or until the skin is golden and crisp at the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat while you finish the nage.
  4. To finish the nage, add the blanched asparagus and peas, spring onions and herbs and simmer for 1 minute. Ladle the vegetables and nage into 4 warmed soup plates. Top with the pan-fried fish, placing it skin side up, and drizzle the lemon oil around. Serve at once.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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