Serves 4
- 4 x 180 grm bream fillets
- 100 grms panko breadcrumbs
- 2 whisked eggs mixed with 5omls milk
- 100 grams seasoned flour add pinch of cumin in the
- 200 grams mange tout
- 2 shallots finely sliced lengthways
- 160 grams new potatoes
- 1 tbls garam masala
- 2 tbls vegetable oil potato marinade and for 1st frying of potato’s
Dressings
- Mustard dressing
- 1 tbls seed mustard
- 1 tsp. Dijon mustard
- 175 mls olive oil
- 1 tbs white vinegar
- Pinch chopped tarragon
- Blend oil and vinegar into mixed mustard to emulsify to a blended dressing
Mint dressing
- 1 bunch fresh mint
- 100 mls vinegar
- 3 heaped table spoons white sugar
- Bring sugar and vinegar to boil cook out for 3 minutes remove and add the mint
- Allow to cool and decant
Slice Bream length ways in to 2 pieces and panay through flour egg and bread crumbs place on paper on tray and refrigerate holds for 2 service
Soft boil new potato’s whole for 3 minutes and strain and steam dry
Slice potato’s 3 mm, mix gram masala with vegetable oil and pour over sliced new potato’s avoid breaking them
Now shallow fry over moderate heat in marinade oil 90 seconds on each side and pour onto deep gastro tray to cool
Deep fry to finish in service.
Blanch the beans in boiling water 2 minutes
Add the sliced shallots to a sieve and strain the beans over the shallots
Add beans and shallots to a bowl and spoon over 4 tbls of dressing while hot
and toss through
Scatter equally the deep fried crispy potato’s
Divide the beans on to 4 plates
Crisp fry drain and dry on kitchen paper lightly season with salt
Place over the beans in an X
Now drizzle around the edge of plate the mint and garnish with lemon
