- Serves 4 - 6
- Ingredients
- Steamed sea-bream (or similar) – one fillet per person
- Squeeze of lime juice for seasoning
- 4 large potatoes
- Florets from half a cauliflower
- 1 bag of spinach
- For sag aloo curry mix
- 1 finely diced onion
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 teaspoon madras spices
- For Cauliflower puree
- Half a cauliflower (sliced)
- Water
- Milk
- Butter (optional)
- For plate dressing (optional)
- Pinch of cayenne pepper
- Sprinkling of black onion seeds
- 1 tbsp fresh coriander
Steamed Sea Bream with Sag Aloo and Cauliflower Puree
Elliott Lindstone
2nd February 2011
Steamed Sea Bream with Sag Aloo and Cauliflower Puree
Bream is a versatile type of fish that lends itself to a variety of delicious recipes and cooking methods. Why not give the Steamed Sea Bream with Sag Aloo and Cauliflower Puree recipe a try yourself?
Ingredients
Method
1. First make the cauliflower puree. Place sliced cauliflower in a pan and half-cover with water. Then add milk to the pan until the cauliflower is completely covered by the water and milk mixture. Cook until soft. Drain well and blend for 10 minutes until smooth. Add a k**b of butter (optional) and blitz again, seasoning as desired.
2. For the main dish dice potatoes into half cm cubes, cook until firm and not too soft. Refresh in cold water. Blanch the cauliflower florets
3. Whilst doing this make the sag aloo mix by sweating the onions until very soft. Roast the spices together in a pan before adding to the onions and cooking for 5 minutes.
4. Heat potatoes and cauliflower in a pan with a little of the curry mix and wilt some spinach through.
5. Steam sea-bream and season with a squeeze of lime juice.
6. Carefully spoon curried vegetable mixture onto centre of plate before carefully laying hot sea-bream fillet on top of vegetables.
7. Dress plate with a spoon of cauliflower puree, and sprinkled dish with fresh coriander, black onion seeds and cayenne pepper.
To experience more from Reading’s only Michelin starred restaurant please visit www.lortolan.com or call 01189 888 500
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
