Raw wild bream with horseradish, shallot and carrot pickle

Raw wild bream with horseradish, shallot and carrot pickle

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Wild bream is such a lovely fish and it has a nice rich, yet refreshing, flavour when raw. The accompanying pickle works really well with it, I think. It’s not a traditional pickle as such, but one that has the anticipated acidity and heat and retains a mighty crunch with the carrot and samphire.

Ingredients

Quantity Ingredient
1 wild gilthead bream

Horseradish, shallot and carrot pickle

Quantity Ingredient
a drizzle light rapeseed oil
2 banana shallots, peeled and finely sliced
3 carrots, peeled and cut into fine ribbons
50g caster sugar
50ml white wine vinegar
4 teaspoons creamed horseradish
2 teaspoons flat-leaf parsley, chopped
150g samphire
150ml cold-pressed extra virgin rapeseed oil
cornish sea salt

Method

  1. Fillet and skin the bream, checking carefully for pin bones and removing any tough sinews, then freeze overnight.
  2. To make the pickle, place a frying pan over a medium heat and add a drizzle of rapeseed oil. When the oil is hot, add the shallots and cook for 2 minutes until they are soft but not coloured. Add the carrots, sugar and wine vinegar and simmer for 1 minute. Now add the creamed horseradish and heat for another minute. Season with salt to taste, tip onto a tray and leave to cool.
  3. When the pickle is cold, add the chopped parsley. Blanch the samphire in boiling salted water for 30 seconds, then refresh in ice-cold water and drain thoroughly once it is cold.
  4. Mix half of the samphire through the pickle, then tip the mixture into a colander set over a bowl to collect the juice.
  5. Thaw the bream slightly until you can slice it, then using a very sharp knife, cut it into very thin slices, 2–3 mm thick.
  6. Lay the bream out on individual plates or on one large plate and season with salt. Place a spoonful of pickle on each plate.
  7. For the dressing, mix the collected pickle juice with the extra virgin rapeseed oil. Taste for seasoning, adding a little salt if needed.
  8. Spoon some of the dressing over the fish and scatter over the rest of the samphire. Serve the rest of the dressing in a jug on the side for everyone to help themselves.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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