Black Bream




		Grilled Black Bream with Fried Spinach and Satay Sauce

			Ingredients 4 Fillets of Black Bream Leaf Spinach for 4 Portions Dressing 4 tbls Sesame Oil 1 tbls Soy Sauce Juice of 1 Lime Satay Sauce 1 Med Onion Chopped 2 Cloves Garlic Ginger to taste 1 tbs Ground Cumin 1 tbs Ground Coriander i tbs Cayenne Pepper 200g Peanut Butter 1 x 400ml Can Coconut Milk 200 ml Chicken Stock Cornflower Olive Oil Green Onion Vinaigrette 1 Bunch Spring Onions 2 fl ozs Lime Juice 8 fl ozs Olive Oil

Method

Dressing
Combine the Sesame Oil, Soy Sauce and Lime Juice
and marinate the Bream fillets in the dressing for 20 minutes

Sauce
Saute the onion for 2 minutes, add the Cumin,Garlic, Ginger,
Coriander and Cayenne and cook for a further 2 minutes.
Add the Coconut Milk, Peanut Butter and Stock.
Whisk until smooth.
Add some of the Dressing
Dring to the boil and allow to simmer for 15 minutes.
Season with salt, thicken with cornflour if necessary and strain

Vinaigrette
Place the Spring Onions, Lime Juice and Olive Oil in a
food processor.
Blend for 1 minute.
Season to taste and Strain.

Fish
Remove fish from marinade, pat dry with kitchen towel
Place on oild tray, and cook, skin up under a hot grill
until the skin is brown and crispy

Spinach
Heat a medium sized saucepan, add the washed spinach
and cover
When the spinach starts to wilt add some dressing
and allow to cook for a few seconds more.

And finally...........
Place some warm Satay Sauce in the Centre of the plate.
Place the Spinach in the centre of the Sauce.
Place the Bream on the Spinach.
Drizzle some Green Onion Vinaigrette around the plate to garnish
Serve


	[Home] [Starter] [Main Course] [Dessert]