What to Cook: Sea Bream, Potato Rosti & Dill Velout

Anthony Gaughan's Sea Bream with Potato Rosti and Dill Velout?

Serves 4

Ingredients
4 large sea bream fillets

For the potato rosti
4 large potatoes
1 large onion
200g butter

For the dill velout?
200ml cream
200ml milk
50g butter
20g garden peas
20g mussel meat
50g fresh dill

To garnish
fennel cress

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Method
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.

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