Baked bream with wilted spinach, radish and nero sauce

by Colin McGurran
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Ingredients

Fish & Shellfish

Fruit & Vegetables

Salad & Fresh Herbs

Spices & Dried Herbs

Store Cupboard

Beverages

  • 370ml of water

Speciality Ingredients

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