Spiced bream with charred sweetcorn cream recipe
Spiced bream, charred sweetcorn cream and coconut green chilli butter A fresh and zingy fish recipe that’s worth hunting down fresh coconut for. 4 sea bream fillets, skin-on, pin-boned 1 tsp ground cumin1 tsp ground coriander1 tsp paprika½ tsp ground black cardamom½ tsp grated nutmeg 2 garlic cloves, crushed1 lime, zest only 30ml/1fl oz rapeseed oil pinch salt1 green chilli, finely chopped1 garlic clove, peeled and left whole2 sprigs fresh thyme 4 sea bream fillets, skin-on, pin-boned 1 tsp ground cumin 1 tsp ground coriander 1 tsp paprika ½ tsp ground black cardamom ½ tsp grated nutmeg 2 garlic cloves, crushed 1 lime, zest only 30ml/1fl oz rapeseed oil pinch salt 1 green chilli, finely chopped 1 garlic clove, peeled and left whole 2 sprigs fresh thyme 325g tin sweetcorn, drained 150g/5½oz double cream pinch salt 325g tin sweetcorn, drained 150g/5½oz double cream pinch salt 2 green chillies 20g/¾oz fresh coconut 125g/4½oz unsalted butter, softened 50ml/2fl oz coconut milk 20ml/¾fl oz rapeseed oil 2 tsp honey 2 green chillies 20g/¾oz fresh coconut 125g/4½oz unsalted butter, softened 50ml/2fl oz coconut milk 20ml/¾fl oz rapeseed oil 2 tsp honey 2 tbsp fresh coconut shavings1 tbsp finely chopped fresh parsley1 tbsp finely chopped fresh coriander1 Little Gem, leaves separated 2 tbsp fresh coconut shavings 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh coriander 1 Little Gem, leaves separated Method Preheat the oven to 220C/200C Fan/Gas 7. Score the seabream fillets using a sharp knife. Mix the cumin, coriander, paprika, cardamom, nutmeg, garlic and lime zest together in a bowl with a pinch of salt. Rub the paste into the flesh of the bream. Heat the oil in a large ovenproof frying pan and fry the bream skin-side down for 2 minutes, then turn and cook for a further 2 minutes. Add the garlic, thyme and chilli to the pan and transfer to the oven and cook for a further 4 minutes. Remove from the oven and leave to rest. To make the sweetcorn cream, dry fry the sweetcorn in a frying pan over a high heat until it starts to blacken. Put the kernels in a saucepan and add the cream. Season with salt and cook over a medium heat for 10–15 minutes. Remove from the heat and allow to cool, then blend in a food processor and pass through a sieve. To make the coconut green chilli butter, blend the chillies and coconut together in a food processor until fine, then add the remaining ingredients and pulse to combine. Turn out into a tub, press together and keep in the fridge. To serve, spoon the sweetcorn cream onto a plate, lay the fish on top with a spoonful of the butter, then garnish with a little grated fresh coconut, the lettuce, parsley and coriander. Preheat the oven to 220C/200C Fan/Gas 7. Score the seabream fillets using a sharp knife. Preheat the oven to 220C/200C Fan/Gas 7. Score the seabream fillets using a sharp knife. Mix the cumin, coriander, paprika, cardamom, nutmeg, garlic and lime zest together in a bowl with a pinch of salt. Rub the paste into the flesh of the bream. Mix the cumin, coriander, paprika, cardamom, nutmeg, garlic and lime zest together in a bowl with a pinch of salt. Rub the paste into the flesh of the bream. Heat the oil in a large ovenproof frying pan and fry the bream skin-side down for 2 minutes, then turn and cook for a further 2 minutes. Add the garlic, thyme and chilli to the pan and transfer to the oven and cook for a further 4 minutes. Remove from the oven and leave to rest. Heat the oil in a large ovenproof frying pan and fry the bream skin-side down for 2 minutes, then turn and cook for a further 2 minutes. Add the garlic, thyme and chilli to the pan and transfer to the oven and cook for a further 4 minutes. Remove from the oven and leave to rest. To make the sweetcorn cream, dry fry the sweetcorn in a frying pan over a high heat until it starts to blacken. Put the kernels in a saucepan and add the cream. Season with salt and cook over a medium heat for 10–15 minutes. Remove from the heat and allow to cool, then blend in a food processor and pass through a sieve. To make the sweetcorn cream, dry fry the sweetcorn in a frying pan over a high heat until it starts to blacken. Put the kernels in a saucepan and add the cream. Season with salt and cook over a medium heat for 10–15 minutes. Remove from the heat and allow to cool, then blend in a food processor and pass through a sieve. To make the coconut green chilli butter, blend the chillies and coconut together in a food processor until fine, then add the remaining ingredients and pulse to combine. Turn out into a tub, press together and keep in the fridge. To make the coconut green chilli butter, blend the chillies and coconut together in a food processor until fine, then add the remaining ingredients and pulse to combine. Turn out into a tub, press together and keep in the fridge. To serve, spoon the sweetcorn cream onto a plate, lay the fish on top with a spoonful of the butter, then garnish with a little grated fresh coconut, the lettuce, parsley and coriander. To serve, spoon the sweetcorn cream onto a plate, lay the fish on top with a spoonful of the butter, then garnish with a little grated fresh coconut, the lettuce, parsley and coriander.