Fillet of bream with lobster and sauvignon blanc sauce served with scorched cucumber and wilted tenderstem broccoli.
Prep time 15 minutes | Cook time 10 minutes | Serves 2
IngredientsOlive oil |
MethodBring 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 in 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. |
Assembly
Lay the broccoli stalks in the centre of the plate with the fish on top and cucumber to one side. Finish with the sauce.
