PREMIUM CONVERSION Pan fried Sea BREAM
with Limey New Potatoes and Warm Asian Tomato Salsa
- Fish
- May contain traces of allergens
- Celery
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.
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Lime
½ unit(s)
Cucumber
(May contain traces of: Celery)
15 milliliter(s)
Rice Vinegar
2 unit(s)
Medium Tomato
1 unit(s)
Echalion Shallot
1 unit(s)
Ginger
1 bunch(es)
Coriander
1 unit(s)
Lemongrass
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
Not included in your delivery
1 tsp
Sugar
Nutritional information
Instructions
Preheat your oven to 200 degrees. 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 potatoes along 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, 25-30 mins, turning halfway. Bring a small saucepan of water up to the boil
Meanwhile, trim the end(s) from the cucumber then, using a vegetable 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 the tomatoes (just a tiny prick will do, don't go too far in!) Pop the tomatoes in 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. Return the small saucepan to medium heat with a drizzle of oil and add the shallot, ginger, half the coriander, the remaining lime zest and the lemongrass. Stir-fry till softened and fragrant, 1-2 mins.
Add the tomato to the pan, stir, lower the heat and leave to cook gently, 6-8 mins. Meanwhile, heat a splash of oil in another frying pan on medium-high heat. Season the sea bream with salt and pepper. Add to the pan, skin-side down and fry till crisp, 3-4 mins. Turn and cook for 1-2 mins. Add a squeeze of lime juice over the fish then remove the pan from the heat. IMPORTANT: The fish is cooked when the centre is opaque.
Remove the lemongrass from the tomatoes and discard, then stir the remaining coriander through the mixture. Serve the limey roast potatoes topped with the sea 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!
