Sea bream with Jersey Royal potatoes, asparagus and garlic aioli

Sea bream with Jersey Royal potatoes, asparagus and garlic aioli
Serves: 4
  • 3 egg yolks
  • 1 tbsp English mustard
  • juice of 1 lemon
  • 400ml rapeseed oil
  • 1 bulb garlic
  • 500g Jersey royal potatoes
  • 300g asparagus
  • 4 fillets of sea bream, scaled and pin-boned
  • 2 knobs butter
  • Maldon sea salt
  1. For the garlic aioli Put the egg yolks, mustard and lemon juice into a bowl and whisk together for 1 min.
  2. Slowly add 300ml of the rapeseed oil drop by drop to begin with, then in a steady stream whisking constantly until the mixture emulsifies and thickens.
  3. Peel half a bulb of garlic and chop finely.
  4. Alternatively, you can blend the garlic in a blender with a touch of oil until smooth.
  5. Add the garlic into the mayonnaise mix and store in fridge until needed.
  6. Jersey Royals Scrub any dirt off and cook in salted water for about 20 mins until soft.
  7. Drain and keep warm.
  8. For the asparagus: Bring a pan of salted water to the boil.
  9. Trim the asparagus and peel the lower end of the stems, then blanch for 2 mins.
  10. Drain the asparagus and place in ice water to cool.
  11. For the sea bream: Place a frying pan over a high heat and add a little oil once hot.
  12. Season the fish and place skin side down in the frying pan.
  13. Cook for ⅔ mins then turn when skin is crisp and golden.
  14. To finish, add a knob of butter and a squeeze of lemon juice.
  15. Reheat the potatoes in a pan with a touch of water and a knob of butter and then add the asparagus and season.
  16. To serve place the potatoes and asparagus on a plate and then add the sea bream on top with a few dollops of the mayonnaise.


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