Anthony Gaughan’s Sea Bream with Potato Rosti and Dill Velout?
4 large sea bream fillets
For the potato rosti
4 large potatoes
1 large onion
For the dill velout?
20g garden peas
20g mussel meat
50g fresh dill
For the potato rosti, grate potatoes and chop the onion very finely. Squeeze them out in a cloth to get rid of any moisture. Mix through the butter and place in a tin. Bake at 170?C for 1 hour and cut to shape.
For the velout?, heat the cream and milk in a pan, bring to boiling point and add the butter. Add the peas and mussels and cook out. At the end, add the dill to keep the colour.
Heat a pan until smoking hot. Put the bream in, skin side down. Cook for 2 minutes until skin is golden and crispy, turn over and cook a further minute, and add a small squeeze of lemon. Place all the elements neatly on a plate.
Anthony Gaughan is head chef at The Exchequer in Dublin. This dish is part of the restaurant’s new summer menu, theexchequerdublin2.ie.?Photograph by Andrea Flanagan.
This year, in particular, we are feeling the strain of...
‘People were too busy ordering bottles of brandy or finding out who had the cocaine’: Graham Norton on the Christmases he’d much rather forget
Chatshow host Graham Norton worked as a waiter when he...
Failure is a natural element of the cycle of life....
If you find yourself suffering with symptoms like cramping, sore...
It goes without saying that most of us have had...
‘Nobody is forcing us to replace all our dinner plates with firtree and silver versions with matching tea-towels’
I get it. Christmas is a list-fiesta, the to-do Olympics;...