Black bream with toasted almonds, brown shrimp and broccoli purée

servings4
1 hour 10 minutes

Ingredients

Black bream

  • 4 black bream fillets, each weighing 130g
  • 40g of butter
  • 10g of salt
  • olive oil

Broccoli purée

  • 300g of broccoli
  • 100ml of white chicken stock
  • 30ml of double cream
  • 20g of butter
  • 5g of parsley leaves, lightly chopped
  • 1 pinch of salt
  • black pepper, freshly ground, four turns

Brown shrimp

  • 60g of brown shrimp
  • 280g of banana shallot, finely diced
  • 1 bay leaf, small
  • 1 bulb of garlic, finely sliced
  • 1 pinch of thyme, chopped
  • 70g of golden raisins
  • 45g of capers
  • 60ml of white wine vinegar
  • 30ml of lemon juice
  • 130g of butter
  • 1 pinch of salt
  • 1 pinch of black pepper, freshly ground
  • olive oil

Purple sprouting broccoli

  • 400g of purple sprouting broccoli
  • 10g of salt

To serve

  • 60g of whole almonds, toasted
  • 1 pinch of parsley, chopped

Method

1
For the broccoli purée, wash and chop down finely from the tips of the florets until you reach the stalks
  • 300g of broccoli
2
In a large, flat casserole pan, bring the chicken stock, salt, pepper, cream and butter to a simmer
  • 100ml of white chicken stock
  • 30ml of double cream
  • 20g of butter
  • 1 pinch of salt
  • black pepper, freshly ground, four turns
3
Add the broccoli and cover. Cook for 5-8 minutes so that the broccoli is just soft but still a vibrant green colour. Add the parsley for 30 seconds to wilt, then remove from the heat
  • 5g of parsley leaves, lightly chopped
4
Strain and reserve the stock. Transfer the broccoli to a blender and pour in half of the stock. Blitz continuously until very smooth and consistent in colour. You may need to add a little more stock to achieve the right consistency. Remove from the blender and store in the fridge immediately
5
For the brown shrimp sauce, start by making a beurre noisette. Heat the butter in a pan until it turns a nut-brown colour, then remove from the heat and set aside
  • 130g of butter
6
Place a separate pan over a low-medium heat and add a dash of olive oil. Add the shallots and sweat until tender, then add the seasoning, the golden raisins, garlic, thyme, bay leaf, capers, vinegar and lemon juice
  • 280g of banana shallot, finely diced
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 70g of golden raisins
  • 1 bay leaf, small
  • 45g of capers
  • 30ml of lemon juice
  • 60ml of white wine vinegar
  • 1 bulb of garlic, finely sliced
  • 1 pinch of thyme
  • olive oil
7
Bring up to a simmer and cook until the raisins are soft. Then, add the beurre noisette to the pan along with the shrimps. Keep on a low heat until ready to serve
8
Meanwhile, add the purple sprouting broccoli to a pan of boiling, salted water and blanch until just cooked, approximately 1 minute - take care not to overcook. Once tender, refresh in some iced water
  • 400g of purple sprouting broccoli
  • 10g of salt
9
To cook the bream, add the olive oil to a large frying pan over a medium heat. Once hot, add the butter and when it begins to foam, add the bream, skin-side down, and cook for 6-8 minutes. Then, flip the bream fillets over, season, and cook for 1 minute on the flesh side
  • 4 black bream fillets
  • 40g of butter
  • olive oil
  • 10g of salt
10
Before serving, reheat the broccoli purée in a pan over a low heat
11
To serve, quenelle the purée onto plates. Squeeze a little lemon juice over the fish and place on top of the purée. Spoon some of the brown shrimp sauce over and around the dish. Arrange the broccoli spears on top and scatter a few toasted almonds and parsley around the plate. Serve immediately
  • 60g of whole almonds, toasted
  • 1 pinch of parsley