Baked bream with wilted spinach, radish and nero sauce
by Colin McGurran
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Ingredients
Fish & Shellfish
1 bream, weighing 600g, whole and gutted
Fruit & Vegetables
1/2 lemon
60g of shallots, peeled and finely sliced
200g of spinach, picked and washed
4 radishes, picked and washed
Salad & Fresh Herbs
6 basil leaves
53 sprigs of fresh thyme
2 sprigs of flat-leaf parsley
1 bay leaf, small
Spices & Dried Herbs
2 sprigs of fresh coriander
4 star anise
Store Cupboard
50g of rosemary
1600g of strong plain flour, plus extra for dusting
702g of salt
15 egg whites
2 egg yolks, for egg wash
600ml of fish stock
pepper
Beverages
370ml of water
Speciality Ingredients
1 tsp squid ink
Alcohol
200ml of Noilly Prat vermouth, plus a drop extra to serve
Dairy
100ml of double cream
60g of unsalted butter
1 knob of butter