- 1 Sea Bream Fillet
- 75g Linguine
- 50g Stilton
- 25ml Single Cream
- Black Pepper
Boil the kettle and heat a saucepan. Add the water to the pan along with a generous pinch of salt. Add the linguine to the water and cook until al dente. Now for the fish…
In a cold pan with a little oil, lay the fish skin side down and let the pan heat up.
Once it’s cooking nicely wait until the colour of the flesh begins to change and then flip and finish the fish off. As the fish cooks heat the cream and then crumble in the stilton. Melt the cheese off the heat, this will stop the sauce from having that weird grainy texture.
Remove the fish from the pan to rest and in the same pan add the cooked linguine followed by the cheese sauce. Make sure it is coated nicely then plate up with the fish on top.