Tandoori spiced sea bream
Tandoori spiced sea bream
Simple to prep but with pretty special results, this Indian-inspired menu from MasterChef winner Dhruv Baker makes a romantic meal for two
- Plus chilling
- Serves 2
- Easy
Ingredients
- drizzle olive oil, for frying
- 2 sea bream fillets
- 1 tsp garlic paste (blend lots of peeled garlic with a little vegetable oil, then freeze in ice cube trays)
- 1 tsp ginger paste (made as above)
- 2 green chillies
- ¼ tsp red chilli powder
- ½ tsp turmeric
- ½ tsp garam masala
- juice ½ lime
- 100g unsalted butter
Strawberry shortbread cardamom pots
Whip a small pot double cream with
just enough sugar to sweeten. Crush
3-4 cardamom pods to remove the
seeds, then finely crush the seeds
before stirring into the cream with lots
of sliced strawberries and 3-4 crumbled
shortbread fingers. Spoon into pretty
pots and eat with extra shortbread.
Crushed saffron potatoes
Cook 300g new potatoes in boiling,
salted water until tender. Meanwhile,
soften a pinch saffron in a drop of warm
water. Drain the cooked potatoes and
return to the pan over a low heat. Add
25g butter, the saffron and plenty of
seasoning. Roughly crush together with
a whisk or fork, then serve with the fish.
Green beans with coconut
Blanch 140g trimmed green beans in
boiling, salted water for 2-3 mins until
just tender. Drain and rinse under cold
water to cool. Fry 1 tsp black or brown
mustard seeds and 2 tbsp unsweetened
desiccated coconut in 2 tsp sunflower
oil for 1-2 mins until golden and fragrant.
Stir in the beans until warmed through,
then serve with the fish and potatoes.
Method
-
Mix the tandoori butter ingredients, plus some seasoning, in a small food processor or with a hand-held blender until smooth. Scrape onto cling film, then use the cling film to help you roll it into a cylinder. Twist the ends to seal in the butter and chill until firm. The butter will last in the fridge for a week, or in the freezer for up to 3 months.
-
Heat a heavy-based frying pan with a drizzle of oil until really hot. Season the fish, then place in the pan, skin-side down, and cook for 4-5 mins until crisp and almost cooked through. Carefully turn over, add a good tbsp of tandoori butter to the pan and spoon it over the fish as it melts. Serve straight away with the Crushed saffron potatoes and Green beans with coconut (recipes below), with any pan juices poured over.
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