Henley Bridge The Magic of Christmas 2020

Breams can come true
Fillet of bream with lobster and sauvignon blanc,
scorched cucumber and wilted tenderstem broccoli
Prep time 15 minutes | Cook time 10 minutes
Olive oil
2 bream fillet
200ml double cream
15g Essential Cuisine lobster glace
150ml Sauvignon blanc
Cucumber cut into 6cm wedges
2 tenderstem broccoli stalks
Fish stock
Butter
Lemon juice
Bring the wine to the boil with the lobster
glace, whisk in the double cream and reduce
by a third of its volume. Blow torch the
wedges of the cucumber and keep warm.
Steam the tenderstem broccoli over a little
fish stock, then brush with melted butter
mixed with a little lemon juice
Season the fish with a little sea salt on the
flesh then brush the skin and lay flesh side
down onto a non stick tray . Grill on a
medium heat until the skin begins to puff up,
be careful not to let the skin bubbles burn.
Lay the broccoli stalks and cucumber on the
plate, then place the fish on top and spoon
the sauce around the fish. Spoon the sauce
around the fish.
16