Bream with Scallops & Clams
- 4 gilt head bream fillets
- 40g samphire
- Handful of fresh chopped coriander
- 100ml cooking wine
- 200g unsalted butter (cut into inch thick cubes and keep cool)
- 320g Palourde clams
- 200g King Scallops, halved (perhaps add in one or two extra so you can divide them between the four plates evenly)
- 60g baby spinach (use a bit more if you are a big fan of spinach)
- 2 lemons
- 800g baby new potatoes
- Olive oil
Wash the potatoes, boil water in a pan and add a teaspoon of salt.
Add the potatoes to the boiling water and cook for about 15 minutes (they should still be firm), then refresh well in cool water and place to one side.
Lightly oil and season the bream fillets, heat a tablespoon of oil in a large non-stick frying pan, and pan-fry the fillets skin side down for 3-4 minutes, then finish under the grill for about 2 minutes.
As the fish cooks slice the new potatoes and pan-fry in a quarter of the butter until golden brown, this should take about five minutes.
As the potatoes cook melt a third of the remaining butter in another hot pan, add the clams and gently pan fry until starting to open, then add in the scallops.
Once the scallops have started to brown, add in the samphire and de-glaze with white wine and juice from the two lemons, melt in the remaining butter to achieve a sauce consistency.
Add the spinach to the new potatoes, and serve when wilted.
Split the potatoes and spinach between four bowls and place in the centre, and spoon the scallops, clams and sauce around, then place the bream fillet on top and sprinkle the herbs over.
Recipe from Loch Fyne restaurants. For more information visit, lochfyne.com
POSH BUT EASY SCALLOP, WATERCRESS & FENNEL SALAD
WHAT TO EAT NOW: SEASONAL RECIPES FOR AUGUST
17 FREEZER MEALS FOR NEW MUMS