UFS Caddies

Pan-Fried Gilthead Bream

Peter Gorton
Serves: 4 (starter size)
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Ingredients

  • BREAM
  • Gilthead bream fillets 50g x 4
  • Sunflower oil 2 tbsp
  • Sea salt and freshly ground black pepper to season
  • PEA PANCAKES
  • Peas 225g fresh or frozen (cooked until tender)
  • Egg 1
  • Egg yolk 1
  • Double cream 112ml
  • Plain flour 3 tbsp
  • Butter 2 tbsp
  • Salt and freshly ground black pepper to season
  • SPICED AUBERGINE PUREE
  • Fresh aubergines 500g
  • Sun-dried tomatoes 2 tbsp
  • Small onion 1 finely diced about 50g
  • Spring onions 2 chopped
  • Garlic clove 1 finely diced
  • Ground cumin to taste
  • Fresh coriander 1 small bunch, chopped
  • Honey 1 tsp

Method

  1. BREAM
    - Heat a heavy duty frying pan. Add the sunflower oil and place the gilthead bream fillets in to the pan. Sear until the skin is crispy.
    - Turn and cook for 1 minute or until the fish is cooked.
  2. PEA PANCAKES
    - Drain the peas and in a food processor, combine peas, egg yolk, cream, and flour to form a smooth batter. Refrigerate until required.
    - Melt the butter in a sauté pan. Place 1 tbsp of batter for each pancake in the pan and cook on both sides until the edges are brown. Drain on kitchen paper and keep warm.
  3. LIGHTLY SPICED AUBERGINE PUREE
    - Cut the aubergines in half lengthwise, brush with olive oil, lie on a baking sheet and roast for 30 minutes. Remove from oven and cool.
    - Once cool, scoop pulp away from the skin, discard the skin. Heat the olive oil in a large frying pan and sauté the onions until translucent. Add the garlic and continue to cook for one minute. Do not allow the garlic to brown.
    - Add the cumin, honey, salt and pepper and aubergine pulp, mix well and set aside to cool. Add the spring onions and coriander, place in a container until ready to use.
  4. To Serve:
    Put a warm pea pancake in the centre of a pre-heated dinner plate, place a spoon of aubergine purée on top and then the gilthead bream and serve.
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