With another bank holiday upon us it may be time once again to think about getting your family around your dining table.
But with the weather heating up, dinner parties can be tricky your guests start watching their figure.
So the Michelin starred chefs at L’Ortolan restaurant in Shinfield have created a recipe that is guaranteed to impress your dinner party guests which it is not only low in fat and carbohydrates but also packs a punch on the taste buds.
Steamed Sea Bream with Sag Aloo and Cauliflower Puree
Serves 4 – 6
- Steamed sea-bream (or similar) – one fillet per person
- Squeeze of lime juice for seasoning
- 4 large potatoes
- Florets from half a cauliflower
- 1 bag of spinach
For sag aloo curry mix
- 1 finely diced onion
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- 1 teaspoon madras spices
For Cauliflower puree
- Half a cauliflower (sliced)
- Butter (optional)
For plate dressing (optional)
- Pinch of cayenne pepper
- Sprinkling of black onion seeds
- 1 tbsp fresh coriander
- First make the cauliflower puree. Place sliced cauliflower in a pan and half-cover with water. Then add milk to the pan until the cauliflower is completely covered by the water and milk mixture. Cook until soft. Drain well and blend for 10 minutes until smooth. Add a knob of butter (optional) and blitz again, seasoning as desired.
- For the main dish dice potatoes into half cm cubes, cook until firm and not too soft. Refresh in cold water. Blanch the cauliflower florets
- Whilst doing this make the sag aloo mix by sweating the onions until very soft. Roast the spices together in a pan before adding to the onions and cooking for 5 minutes.
- Heat potatoes and cauliflower in a pan with a little of the curry mix and wilt some spinach through.
- Steam sea-bream and season with a squeeze of lime juice.
- Carefully spoon curried vegetable mixture onto centre of plate before carefully laying hot sea-bream fillet on top of vegetables.
- Dress plate with a spoon of cauliflower puree, and sprinkled dish with fresh coriander, black onion seeds and cayenne pepper.