Fish Kitchen by Nathan Outlaw

Author:Nathan Outlaw
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille
Published: 2015-11-14T00:00:00+00:00

Bream with chicory tart, pink grapefruit and pistachio dressing

This was one of my earliest dishes, created at The Black Pig, my first restaurant. The combination of chicory, grapefruit and pistachios works so well and cuts the slight oiliness of the bream perfectly. And for me, grilling is the best way to cook bream, as its skin is particularly delicious when crisp and lightly charred.

Serves 4

2 bream, about 500g each, scaled, gutted, filleted and pin-boned

A little rapeseed oil for cooking

Chicory tart

2 banana shallots, peeled and sliced

8 juniper berries, finely chopped

100ml white wine vinegar

50g unsalted butter

2 heads of chicory, trimmed and sliced

50g caster sugar

200g good-quality ready-made puff pastry

Cornish sea salt

Pistachio dressing

150g roasted and salted pistachio nuts, shelled

75ml sunflower oil

To serve

1 pink grapefruit, segmented

Handful of rocket leaves

For the chicory tart, put the shallots and juniper berries in a small pan with the wine vinegar and bring to a simmer. Let simmer until the vinegar has reduced to almost nothing. Put to one side. Heat a frying pan and add a drizzle of oil and the butter. Heat until the butter is foaming, then add the chicory and cook over a medium heat until it starts to collapse and turn translucent. Add the shallots and juniper berries, then the sugar. Cook over a medium heat for 1 minute and season with a pinch of salt. Spread the chicory on a tray and leave to cool.

Roll out your pastry on a lightly floured surface to a rough square, the thickness of a £1 coin. Place on a lined baking sheet and put in the fridge to rest for 20 minutes. Heat your oven to 180°C/Gas 4. Once rested, cover the pastry evenly with the chicory mixture and bake in the oven for 16 minutes.

While the tart is in the oven, make the pistachio dressing. Put the nuts on a board, drizzle with the sunflower oil and chop finely. Season with a touch of salt and transfer to a bowl. Once the chicory tart is cooked, allow it to cool slightly.

Heat your grill to medium-high and oil the grill tray. Lay the bream fillets skin side up on the grill tray and season with salt. Cook under the grill for about 6 minutes, depending on the thickness of the fish.

To serve, cut the chicory tart into portions. Place a wedge on each warm plate and dress with a spoonful of the pistachio dressing and a few grapefruit segments. When the fish is ready, place a portion on top. Spoon over some more dressing, add a few more grapefruit segments and scatter over the rocket leaves. Serve at once.

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