Permabanned
Poached Seam Bream with peas bonne femme. ( You love it Burnsy!)
Ingredients:
Two fillets of Sea Bream, pin bonned.
Pancetta or bacon.
Garden Peas
Pearl onions or shallots
Basil
Sprig of Thyme or Lemon Thyme
Olive oil, to cook.
Extra virgin olive oil, to dress.
Salt and Pepper.
Remove any bones from the fish, tweezers are best for this, turn over and score the skin roughly 1cm apart.
Place the fish skin side down on cling film, season and lay on the Basil leaves, drizzle with olive oil and wrap sealing the fish in the cling film making it water tight and set aside.
Chop the Pancetta in roughly 1cm squares, add a little olive oil to a pan and getle fry until crisp and golden, remove from the pan and drain on kitchen paper and set aside.
Bring a large pan of water to the boil ready to poach the fish.
Take the shallots, these were quite large so I quartered them, add the the pan you cooked the pancetta in and add a few lemon thyme leaves and gently cook for 8 - 10 minutes until soft.
Place the fish in the pan of boiling water and reduce to a simmer, cook until the fish look opaque.
Add the pancetta back to the frying pan with the shallots and add in the peas, cook through until the peas are warmed through.
Finally remove the fish from the pan, take off the cling film, I found scissors best for this and spoon the peas, pancetta and shallots onto the center of a plate.
Place the fish skin side up on the peas, bacon and pancetta.
Drizzle with extra virgin olive oil and server.
Ingredients:
Two fillets of Sea Bream, pin bonned.
Pancetta or bacon.
Garden Peas
Pearl onions or shallots
Basil
Sprig of Thyme or Lemon Thyme
Olive oil, to cook.
Extra virgin olive oil, to dress.
Salt and Pepper.
Remove any bones from the fish, tweezers are best for this, turn over and score the skin roughly 1cm apart.
Place the fish skin side down on cling film, season and lay on the Basil leaves, drizzle with olive oil and wrap sealing the fish in the cling film making it water tight and set aside.
Chop the Pancetta in roughly 1cm squares, add a little olive oil to a pan and getle fry until crisp and golden, remove from the pan and drain on kitchen paper and set aside.
Bring a large pan of water to the boil ready to poach the fish.
Take the shallots, these were quite large so I quartered them, add the the pan you cooked the pancetta in and add a few lemon thyme leaves and gently cook for 8 - 10 minutes until soft.
Place the fish in the pan of boiling water and reduce to a simmer, cook until the fish look opaque.
Add the pancetta back to the frying pan with the shallots and add in the peas, cook through until the peas are warmed through.
Finally remove the fish from the pan, take off the cling film, I found scissors best for this and spoon the peas, pancetta and shallots onto the center of a plate.
Place the fish skin side up on the peas, bacon and pancetta.
Drizzle with extra virgin olive oil and server.
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