Gilt-head bream with beetroot textures
Castle House Hotel, Hereford
4 fillets bream descaled & pinboned
200g red beetroot
100g golden beetroot
1 large shallot
75ml double cream
1tsp white wine vinegar
Juice of half a lemon
50g unsalted butter
Recommended garnish of pea shoots or watercress
First make the beetroot purée and carpaccio. Peel and dice the red beetroot and shallot, place together with a pinch of salt and the thyme in a saucepan with cold water. Bring to the boil until the beetroot is tender. Drain and blend to a purée with the cream.
For the carpaccio, peel the golden beetroot and slice very thinly with a mandolin or a sharp knife. Place on a tray covered with cling film and sprinkle with salt, sugar and white wine vinegar. Cover with another layer of cling film and leave to marinate for 45 minutes.
Heat a tablespoon of olive oil in a heavy based pan. Score the fish skins, season with salt and pepper, and place skin-side down in the pan. Press down on the fillet with a spatula for a couple of seconds to prevent it curling. Cook for around 2 minutes so the skin becomes golden and crispy, then turn the fillets over and cook for a further minute on the flesh side. Add the butter and lemon juice and remove from the heat.
Serve on a bed of pea shoots or green salad as preferred. Garnish with the beetroot textures.