Harissa Sea Bream

  • 1 Sea Bream Fillet
  • 2 tsbp Plain Flour
  • 2 Red Onions
  • 50g Harissa Paste
  • 40g Raisins
  • 30g Honey
  • 250g Cauliflower
  • 20g Coriander
  • 1 tsp Cumin
  • 1 tsp Cinnamon
  • 1 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 75ml Water
  • 25ml Red Wine Vinegar
  • 50g Tenderstem Brocolli

Right then, start off by prepping the veg. Either blend the cauliflower or chop it finely and then stick it in a pan and stir fry for 5 minutes. Once that’s done finely chop the onion and in the same pan, fry until just cooked. At this point add the harissa paste stir, and then add the water and vinegar.

Leave the harissa mix to reduce, while that’s doing its thing, coat the bream in flour and fry in another pan until crispy on both sides. Then, leave that to one side to rest. In yet another pan (more washing up) boil the tenderstem for about 3 minutes, you want it to be crispy.

Your harissa mix should be nicely reduced now, add the honey, cumin, paprika, raisins and cinnamon and give it all a good stir. Put the bream back in the pan and cover with the mixture.

Finally plate it all up, cauliflower and tenderstem followed by the bream and then the reduced harissa sauce. Lastly, top with the coriander, easy no?

PG

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Sea Bream with Blue Cheese Linguine

BR6 with Blue Cheese Linguine

  • 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.

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