Bistro des Z'Artes

Serves 4 people

Ingredients

2 Sea breams (Dourada) approx 1kg each (scaled)

100ml Olive oil

5ml Pernod

10ml Dry martini

Juice of 1/2 Lemon

Sprig of fresh Tarragon

80g Turnip

80g Courgette

80g Mixed peppers

80g Fennel

250g Potatoes

3g Turmeric

100g French beans

Method

1. Ask your fish monger to fillet the sea breams (keep all the bones for stock).
2. Cut the peeled potatoes into cubes & cook in boiling salted water with the turmeric until nearly cooked through.
3. Cut the french beans to the size you want & also cook in boiling salted water, then run under cold water to keep them green.
4. Cut the peppers, fennel, courgette & turnip into perfect 2mm cubes & blench in loads of boiling salted water. Then refresh immediately in iced water.
5. Mix the chilled vegetables with the chopped tarragon, Pernod, martini, olive oil & lemon juice. Season & keep aside.
6. To serve at the last minute place the 4 fillets of sea bream skin side up in a very hot non stick frying pan with a little olive oil.
7. After 30 seconds carefully turn over & season, pan fry for another minute, then carefully remove to an oven tray & cook until cooked through (approx 4mins) in a hot oven.
8. Heat the potatoes & beans in boiling water & arrange in the middle of each plate.
9. Place the sea bream fillets skin side up on the potatoes and drizzle over the heated sauce (do not boil the sauce).
10. Serve & enjoy.