GRILLED SEA BREAM WITH MIDDLE EASTERN BATALA HARRA POTATOES, tomatoes & olives

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INGREDIENTS

FOR THE BATALA HARRA POTATOES

  • 6 medium-sized potatoes, peeled

  • 2 tbsp olive oil

  • 50g sun-blushed tomatoes

  • 50g kalamata olives

  • 6 slices of bresaola (cured salt beef)

  • 2 garlic cloves, minced

  • 2 tsp ground turmeric

  • 2 tsp coriander seeds

  • bunch fresh parsley, finely chopped

  • pinch maldon salt

  • pinch ground black pepper

 

FOR THE WHOLE GRILLED SEA BREAM

  • 2 whole Sea bream (roughly 400g each)

  • 4 tbsp olive oil

  • pinch maldon salt

  • pinch black pepper

  • 3 spring onion, finely sliced

  • bunch fresh parsley, fine chopped

  • 2 sprigs tarragon, fine chopped

  • bunch fresh dill, fine chopped

  • 4 garlic cloves, minced

  • 50g capers

  • 2 lemons, sliced

 

EQUIPMENT

  • string, to hold the fish cavity together

SERVES 2

​METHOD

  1. FOR THE BATALA HARRA POTATOES: Peel the potatoes them then cut them so they small diced, then put them in boiling water as pre-cook them but still holding it shape.

  2. Take out and pat them dry then in a frying pan heat some olive oil, and fry the potatoes so it got a nice colour, nice golden brown, then add the garlic, coriander seeds, turmeric then fry for a few minutes.

  3. At the last minute add the sun-blushed tomatoes, bresaola, parsley, olives, salt and pepper then take off the heat and keep until further needed.

  4. FOR THE WHOLE GRILLED SEA BREAM: Ask your fishmonger to clean the sea bream, de-scale and de-gut but keeping the fish whole.

  5. Into the cavity of the fish, season well with salt and pepper and stuff with lemon slices, and herbs with a bit of olive oil also season the outside of the fish with salt, pepper also olive oil as well.

  6. Heat up a grill pan to medium-heat and cook the fish each side for 6-7 minutes until the skin is well charred.

  7. PLATE UP: In the same skillet pan for the sea bream, add some potatoes around the side and in the middle then serve with a few garnish of parsley on top.

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