Fillets of Sea Bream, cut into lozenge pieces
Sugar Snap peas, cut in 3-4 diagonal sections
Red pepper, sliced
Spring onion, in thick diagonal slices
Figs, sliced into thin segments (skin on)
Mixed salad leaves
¼ Pot double cream
Juice of 2 mandarin oranges
Salt & pepper
Mix the salad and shake up the dressing.
Grill the Sea Bream pieces skin-side first.
Serve the dressed salad over the leaves, and scatter with the fish.
Clean the Razor Shells, fry the fennel seeds in the hot olive oil,
add a large knob of butter and add the Razor Shells.
Once they open, throw in the tomato, allow to soften,
add a generous dash of white wine, reduce briefly, serve.
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