Whole Roasted Sea Bream with Fine Bean Salad
4 x 600-700g bream, cleaned, gutted
1 lemon, juiced
2 globe artichokes
4 kipfler potatoes, scrubbed
20 green beans, trimmed
Olive oil, for frying
1 small eschalot, thinly sliced
½ bunch chives, cut into batons
1 punnet cherry tomatoes, quartered
8 kalamata olives, pitted and cut into 3 cheeks per olive
1 tablespoon extra virgin olive oil
1 tablespoon sherry vinegar
Sea salt flakes, fine sea salt and freshly ground black pepper, to taste
1. Make Café de Paris butter.
2. Remove heads from bream and carefully fillet from the belly side, ensuring the cartilage on the spine remains intact. Cut towards the base of the tail, taking care not to cut through the flesh attached to the tail. Once you reach the top of the fish, and all of the flesh is separated from the bone, using scissors, cut the cartilage away from the bone. Remove middle bone only, keeping the rest of the fish intact. Trim fish, removing the small outer bones, and pin-bone down each side of the fillet. Alternatively, you can ask your fishmonger to do this for you. Set aside.
3. Place lemon juice into a small saucepan of water, and bring up to a simmer over low heat. Meanwhile, peel, and trim artichokes, then add to pan. Cover surface with a cartouche made from baking paper. Cook for 10-12 minutes until almost tender, testing with a skewer. Remove from heat, and set aside to cool in pan. Once cool enough to handle, cut in half, scrape out the hairy ?choke? centre, then cut in half again, leaving you with 8 pieces. Set aside until needed.
4. Meanwhile, place potatoes in a saucepan of salted water, and bring to the boil. Reduce heat to a simmer, and cook for 15-20 minutes or until tender. Drain.
5. Once potatoes are cool enough to handle, peel, cut into 8mm rounds, and set aside.
6. Cook beans in a saucepan of boiling salted water for 2 minutes until just tender. Drain and refresh in iced water until cool. Gently pull beans in half, lengthwise, then set aside.
7. Preheat grill to 250 degrees.
8. Melt Café de Paris butter over low heat. Season fish on both sides with fine sea salt. Heat oil in a large frying pan over medium-high heat. Place fish skin-side down in pan, and cook for about 3 minutes or until skin is crisp. Carefully remove fish from pan and place on a large baking sheet. Using a pastry brush, baste the topside of the fish with the Café de Paris butter. Place under grill and cook for 1-2 minutes or until just cooked through, generously basting with butter to coat.
9. Meanwhile, place artichokes, potatoes, green beans, eschalot, chives, tomatoes, and olives in a bowl. Drizzle with extra virgin olive oil and sherry vinegar, and season with salt and pepper, tossing to combine.
10. To serve, place fish into the centre of each plate, drizzle with any pan juices, then arrange salad along the middle of the fish.
Café de Paris butter
Olive oil, for frying
1 small eschalot, finely chopped
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chervil
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped dill
3 thyme sprigs, leaves picked
1 small rosemary sprig, leaves picked
1 garlic clove, finely chopped
2 anchovy fillets
1 tablespoon tomato sauce
1 teaspoon Dijon mustard
1 teaspoon capers, rinsed, drained
¼ lemon, zest finely grated, juiced
¼ orange, zest finely grated
¼ teaspoon Worcestershire sauce
1/8 teaspoon smoked paprika
1/8 teaspoon curry powder
Small pinch cayenne pepper
1/8 teaspoon freshly ground white pepper
125g unsalted butter, at room temperature
2 tablespoon finely chopped chives
11. For the Café de Paris butter, heat oil in a frying pan over medium heat. Cook eschalot, stirring frequently, for about 5 minutes until soft and translucent. Remove from heat, transfer to the bowl of a small food processor, and set aside to cool.
12. Once eschalot is cool, add remaining ingredients, except butter and chives, and blend until finely chopped and well combined. Add butter and process until well combined, scraping down the sides of the bowl as needed. Transfer to a small saucepan, and fold in chives to combine. Set aside until needed.