Gordon Ramsay
Watch the video of Gordon preparing this sea bream recipe
Gordon served this flavour-packed fish dish in the F Word kitchen with sweet and sour peppers and brandade potatoes
Serves 4
1.Trim the bream fillets to neaten, scoring the skin diagonally on each fillet. Pull out any pin-bones with kitchen tweezers. Mix the olive oil and saffron strands together in a wide dish. Add the fish fillets and toss well to coat. Grind over some pepper, cover with cling film and leave to marinate in the fridge for 20 minutes.
2.To prepare the peppers, halve, core and deseed, then cut into thin slices. Heat 2 tbsp of olive oil in a large frying pan or a wok, add the peppers and stir-fry over a high heat for 2–3 minutes until they begin to soften. Season with salt and pepper and add the sugar and a small splash of wine vinegar. Let bubble for a minute or two until the vinegar has cooked down and the peppers are tender, remove from heat and add the shredded basil, set aside and keep warm
3.For the brandade potatoes, boil the potatoes in their skins in salted water until tender. Drain and peel while still hot (wearing rubber gloves to protect your hands if needed). Push the potatoes through a mouli or ricer.
4.Meanwhile poach the smoked haddock in the milk. Remove with a slotted spoon and flake the fish. Mix the fish with the potatoes and beat the milk in, a little at a time until you reach the right consistency. Taste and season if necessary. Mix through the chopped parsley.
5.To cook the fish, heat a wide non-stick frying pan until hot. Season the bream fillets and fry, skin side down, for about 2 minutes until the skin is golden brown and crisp. Flip the fillets over and fry the other side for a minute until the flesh is opaque.
6.Spoon the potatoes between warm plates and top with the bream fillets. Arrange the peppers on the side and serve immediately.
©Gordon Ramsay 200[8]. All rights reserved
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