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With Love From Malta: Sea Bream with ajo bianco

8/04/2013 by Kate in Quick Suppers, Recipes 0

I had no idea what ajo bianco was before Nic conjured up this stunning recipe but it’s fabulous. Basically it’s stale bread, almonds, almond milk and vinegar, and don’t worry about the bread unless you’re intolerant as a little of this sauce goes a long way. If you want to impress with ease this is a taste of the Mediterranean that makes me think of blue skies and turquoise sea.

One sea bream (2 fillets) for 2 people: ask your fishmonger to fillet (Nic is going to do a little masterclass on this)
100g easy boil short grain rice (cooked according to packet instructions)
Slice of stale bread and a handful of raw almonds soaked in almond milk overnight
1 tbsp olive oil
1 tsp butter
1 baby gem (finely chopped)
1 tsp black sesame seeds
Maldon salt to taste
  1. Blend the bread, almonds and almond milk with a dash of sherry or raspberry vinegar, season to taste
  2. Season the fillets on both sides with Maldon salt
  3. Get a pan really hot, add olive oil, get hot, put the fish skin down (this makes lovely crispy skin)
  4. Cook the fish skin side until you see the fillets are nearly cooked (go from transparent to white)
  5. Flip the fish, take off the heat and add a little butter to the pan and when melted use a spoon to pour over the fish a few times (it is worth the little butter as really gives it the wow factor)
  6. To plate, add a spoon of ajo bianco to each plate, and then a spoon of mixed baby gem, rice and sesame seeds (mix in a bix bowl together), and top with a fillet.

Ta dah. Fresh, light, delicious.

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