Fillet of sea bream, Newlyn crab, braised gem lettuce and shellfish butter sauce

By John Hooker

  • 1 x sea bream fillet
  • 3 x leaves baby gem
  • 100g white crab meat
  • Pinch dried seaweed
  • Chopped chives
  • Capers
  • Knob of butter
  • 700 ml Shellfish/crab stock
  • 10g butter
  • Tsp crème fraiche
  • ½ red onion

Method

To make the sauce

Bring to the boil the shellfish stock, whisk in cold butter until emulsified and finish with crème fraiche.

For the crab

Make the red onion vinaigrette to dress the crab, finely dice the onion, wash with cold water and drain. season with rice wine vinegar, sugar and salt to taste, lace with olive oil.

To make the warm crab vinaigrette, place a knob of butter into a small saucepan, once melted add the baby gem lettuce until wilted and then add the crab, season and remove from the heat.

To finish add a teaspoon of the red onion vinaigrette, a generous pinch of the seaweed, capers and chopped chives.

For the sea bream

Firstly pre-heat your grill. Place on a well oiled and lightly seasoned baking tray.

Grill the sea bream for 2-3 minutes until cooked.

To serve

Place the crab into a bowl top with the bream and pour the sauce around the bream and crab.