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Recipe of the Month
This month's recipe combines fresh local fish with some delicious wild garlic. In season right now, the leaves are delicious wilted or blitzed with some butter - Giuseppe freezes the butter so we can have some on our lobster throughout the summer, now there's a warming thought!
Baked Sea Bream Fillet with Wild Garlic Butter
serves six
6 bream fillets
1 glass of white wine
50ml olive oil
2 cloves of garlic, sliced
salt & pepper
Place the sea bass/bream (depending on what is available) on an oven tray. Season with salt, freshly ground pepper and garlic. Drizzle with olive oil and white wine. Pre-heat the oven to 200oC and bake for approximately 10 minutes.
VEGETABLE SALAD
2 courgettes, washed
150g garden peas, shelled
150g broad beans, shelled
100g cherry tomatoes, washed
salt & pepper
olive oil
Put a pan of salted water on the hob on a medium/high heat. Slice the courgettes and cut the tomatoes into quarters. When the water starts to boil, cook the courgettes for 1 minute, then take out and place in a bowl. Cook the peas for 3 minutes then add to the courgettes. Cook the broad beans for 3 minutes, then put in a separate dish. When cool, squeeze out from the skin, add them to the other vegetables, tomatoes and olive oil. Season and serve either warm or cold.
WILD GARLIC BUTTER
1 bunch of wild garlic roughly chopped
salt & pepper
250g unsalted butter
2tbsp wild garlic flowers
juice of half a lemon
Cut the butter into small pieces and melt slightly in a pan on a low heat. Add the leaves and blend together with a wizard until smooth, then add everything and stir with a spoon. Keep refrigerated or freeze.
To assemble:
Place the vegetable salad at the centre of each plate, top with the fish as soon as it comes out from the oven. Melt six tablespoons of butter in a little pan and drizzle around the fish.
Boil the new potatoes until just tender. Drain. Heat the oil on a medium heat and add the garlic, rosemary and thyme. When the garlic starts to turn gold add the potato and season. Keep on the heat until the potatoes have turned a nice golden colour. Start to turn them gently with a wooden spoon. They will be ready when golden all over.
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