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Bream Fillet on crushed Pembrokeshire New Potatoes with Salsa Verde

Chef : Toby Goodwin : St BridesRare Recipe from Toby Goodwin, St Brides Spa Hotel

Executive Chef Toby Goodwin and his team at St Brides are commited to using local Pembrokeshire produce to design a contemporary menu where the freshest of ingredients are simply cooked, making the best use of natural flavours.

Bream Fillet on crushed Pembrokeshire New Potatoes with Salsa Verde
 

Recipe : Bream Fillet on crushed Pembrokeshire New Potatoes with Salsa Verde : St Brides

INGREDIENTS - BREAM

 

 
 METHOD - BREAM

  1. Preheat the oven to 180C/356F/Gas 4. For the bream, with a sharp knife slice the skin side of each fillet, at three quarter inch  intervals. Do not cut too deeply.
  2. Heat an ovenproof frying pan on stove and add the oil and butter. Add the garlic clove (do not allow to burn).
  3. Season the fish with salt and pepper and lay in the pan, skin-side down, and cook until golden, for about three to four minutes.
  4. Using a fish slice, carefully turn the fillets, then place in the preheated oven to finish cooking, for about four minutes.  
  5. Remove from oven and discard the garlic clove and squeeze over the lemon juice.


INGREDIENTS - POTATOES

 METHOD - POTATOES

  1. Place the whole new potatoes in a large saucepan and cover with cold water. Add a little salt and bring to the boil.
  2. Reduce the heat and simmer for 20 minutes until the potatoes are cooked and tender. Drain in a colander.
  3. Heat a small pan with a dash of olive oil and add the shallots cook until translucent.
  4. Add the butter and parsley to the shallots then pour over the potatoes and gently crush the potates so they absorb the butter but hold their shape.
  5. Press the potatoes into a small ring on the centre of the plate


INGREDIENTS - SALSA VERDE

 METHOD - SALSA VERDE

  1. Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl.
  2. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency.
  3. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.


To assemble the dish place the potatoes in the middle of the plate and place the fillets of bream on top of them and drizzle over the salsa adding a little on the side of the plate for the potatoes.  Serve with bread and a light green salad.







16 January 2012
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