LOCH FYNE RESTAURANTS - Recipes/Mains
Pan-fried Bream with Olive Mash and Watercress Pesto
Bream is similar in taste and texture to the more well-known seabass and delicious when cooked simply as in this recipe.
* 8 fillets bream (about 100g per fillet – if the fillets are large, then allow 1 per person) * Olive oil Olive oil mash * 900g floury potatoes (King Edwards or Desiree are a good choice) * 1tsp salt * 2tbsp double cream * 50ml extra virgin olive oil * Freshly ground black pepper Watercress pesto * 100g bag of ready prepared watercress * 1 large clove garlic * 2 tbsp pine nuts, lightly toasted in a dry frying pan * 150ml extra virgin olive oil * Salt & pepper
1. Start by making the watercress pesto. Remove watercress leaves from the stalks and put with rest of ingredients in a food processor and pulse until finely chopped. Check seasoning and refrigerate until needed. 2. Peel the potatoes and cut into even sized chunks. Cook in salted boiling water until tender. Remove from heat, drain well in a colander and return to the pan. Add cream and olive oil then mash until smooth, check seasoning, cover and set aside while you cook the fish. 3. Heat a large griddle until very hot. Brush fish with olive oil and season lightly with salt and pepper. Place on griddle for 1-2 minutes per side. 4. Divide mash between four plates and top with two fillets of bream per person. Drizzle with the watercress pesto.