Pan fried Gilt Bream
with Limey New Potatoes and Warm Asian Salsa
Concassse is quite a cheffy word, isn’t it? Nothing to be scared of though. It just means 'dice'! Popping your tomatoes in boiling water to loosen the skins is a good trick to learn. It helps them come off in super speedy fashion. We've added some Asian flavours for a zingy twist on a French classic.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350
Salad Potatoes
1
Lime
½
Cucumber
(May contain Celery)
15
Rice Vinegar
2
Medium Tomato
1
Echalion Shallot
1
Ginger
1
Coriander
1
Lemongrass
2
Sea Bream Fillets
(Contains Fish)
Not included in your delivery
1
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the new potatoes into 2cm chunks and pop on a large baking tray. Zest the lime then chop in half. Sprinkle half the zest over the potatoesalong with a drizzle of oil and a pinch of salt and pepper. Toss together, ensuring the zest is well distributed, then spread out and roast on the top shelf of you oven until golden, turning halfway through cooking, 25-30 mins. Bring a small saucepan of water to the boil.
Meanwhile, trim the end(s) from the cucumber then, using a peeler, peel long ribbons from the length of the cucumber. Keep going until you reach the spongy centre (it will become harder to peel whole lengths - don't try and use the soggy bit in the middle!). Pop the ribbons in a bowl and add the rice vinegar and sugar (see ingredients for amount). Season with salt and pepper, toss together and set aside.
Using a small sharp knife, make a small incision in the base of each tomato (just a tiny prick will do, don't go too far in!) Pop the tomatoes into your pan of boiling water for 30 seconds then drain in a sieve and run under cold water. Peel the skin from the tomato and discard - the dip in the boiling water should make this easy. Chop into small pieces. This is a concasse!
Halve, peel and thinly slice the shallot. Peel and grate the ginger. Roughly chop the coriander (stalks and all). Give the lemongrass a bash using the base of a pan or a rolling pin then chop in half widthways. Pour the water from the small saucepan and return it to medium heat with a drizzle of oil and add the shallot, ginger, half the coriander, the remaining lime zest and the lemongrass. Cook until soft and fragrant, 1-2 mins.
Add the tomato concasse to the saucepan, stir, lower the heat and leave to cook gently, 6-8 mins. Meanwhile, heat a splash of oil in a frying pan on mediumhigh heat. Season the gilt bream with salt and pepper. Add to the pan, skin-side down and fry until crisp, 3-4 mins. Turn and cook for another 1-2 mins. Add a squeeze of lime juice over the fish then remove the pan from the heat. iIMPORTANT: The fish is cooked when the centre is opaque.
Remove the lemongrass from the saucepan and discard, then stir half the remaining coriander through the salsa. Serve the limey new potatoes topped with the gilt bream. Spoon the warm Asian tomato salsa around the plate and finish with some artfully arranged ribbons of cucumber pickle (leave the liquid in the bowl). Scatter with the remaining coriander. Enjoy!
