on to each plate along with a handful of watercress leaves or some wilted spinach.
MISO-BLACKENED BREAM WITH CARAMELISED CHICORY
Miso is a Japanese paste made from soya beans fermented with rice or barley. You will find several varieties of miso in the shops – some are light in colour and some are dark. The darker the colour, the stronger the flavour tends to be so I use the lighter colours for a milder result. Combined with the rest of the ingredients, and used to marinate the fish, the miso will cause the fish to brown more under the grill. It should be cooked quickly and the blackened bits left on it, as they add to the flavour of the finished dish.
SERVES 4
3–4 tbsp groundnut oil, plus extra for drizzling
4 x 125g (4½oz) black bream fillets (preferably Dorset bream), scales and pin bones removed
325g (11½oz) white miso paste
50ml (2fl oz) rice vinegar
50ml (2fl oz) mirin
50g (2oz) caster sugar
75g (3oz) mizuna leaves, to serve
FOR THE CARAMELISED CHICORY
2 chicory bulbs, cut into quarters lengthways through the root
200g (7oz) caster sugar
2 tbsp olive oil
1. Preheat the grill to high.
2. Rub the groundnut oil into the bream fillets and set aside. Place the miso paste, rice vinegar, mirin and caster sugar in a large bowl and mix well, then immerse the bream in this mixture. Remove the fillets from the bowl, lay them on a baking tray and leave to marinate for 20 minutes.
3. Meanwhile, place the chicory and sugar in a separate bowl and toss together. Set a non-stick frying pan over a medium heat, add the olive oil and the sugared chicory and allow to caramelise for 10–15 minutes or until golden brown all over. Remove from the pan and allow to cool slightly, then place on individual plates.
4. Place the bream under the grill and cook for 4–5 minutes. The marinade will start to blacken, but don’t be tempted to turn the fish over. To check whether the fish is done, gently press your finger into one fillet: if it penetrates, the fish is cooked; if not, return the bream to the grill for another couple of minutes.
5. Slide the bream from the tray and place on top of the chicory. Top with a few of the mizuna leaves, drizzle over a little of the groundnut oil and serve.
TROUT WITH FENNEL, BLOOD ORANGE AND ALMOND AÏOLI
I always think trout is a fish that gets overlooked in shops and supermarkets. I love the stuff, either the big brown wild trout, or the farmed rainbow variety. This fish will take grilling, poaching or frying, and will stand up to quite strong flavours too, such as the fennel in this salad. Almonds are a classic accompaniment to trout and can either be toasted and added to the sauce, or sprinkled over the salad.
SERVES 4
1 fennel bulb, thinly sliced
Peeled segments and leftover juice of 2 blood oranges
4–5 tbsp extra-virgin olive oil
2 trout, filleted and skin removed
25g (1oz) unsalted butter
4 tsp chopped dill
Salt and black pepper
100g (3½oz) micro salad leaves, to serve
FOR THE AÏOLI
15g (½oz) butter
50g (2oz) flaked almonds
2 cloves of garlic, peeled and crushed
2 tbsp white wine vinegar
4 tsp Dijon mustard
2 egg yolks
150ml (5fl oz) rapeseed oil
1. Place the sliced fennel in a bowl, add the orange segments and pour over the juice, season with salt and pepper, drizzle over half the olive oil and set aside.
2. Next make the aïoli. Melt the butter in a small pan set over a high heat, add the almonds and sauté for 2–3 minutes or until lightly browned. As soon as they turn brown, remove the nuts from the pan to prevent them burning.
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