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STEAMED SEA BREAM WITH CRUSHED POTATOES

Take 5 Ingredients
by James Tanner

Sea bream fillets are a cheaper alternative to sea bass but have a similar texture and flavor. They are quick to steam and the sweet carrot and pungent whole-grain mustard create a great sauce that marries really well with the fish—or on its own with pasta for a delicious vegetarian meal.
Serves 4

INGREDIENTS

• 1 lb 2 oz new-potatoes, scrubbed but not peeled
• 5 tablespoons cold unsalted butter, diced
• 1 tablespoon olive oil
• sea salt and freshly ground black pepper
• 1 cup fresh carrot juice
• 1 tablespoon whole grain mustard
• 4 x 5½ oz Sea Bream fillets

DIRECTIONS

Cut the potatoes into quarters. Bring a large pan of salted water to a boil and add the potatoes. Bring to a boil and simmer for 12 minutes until just cooked. Drain well, return to the pan, and crush with 2 tablespoons of the butter, the olive oil, and salt. Cover and set aside. Keep warm.

Pour the carrot juice into a large-non-stick frying pan. Bring to a boil, reduce the heat, and simmer for 4 to 5 minutes until reduced by half. Skim

off any foam and discard. Stir in the mustard and whisk in the remaining 3 tablespoons of butter until melted and glossy. Season with sea salt and freshly ground black pepper. Keep warm over low heat.

Half-fill the base of a steamer with water and bring to a boil. Season the sea bream fillets with sea salt and freshly ground black pepper. Wrap each fillet in plastic wrap. Place in the steamer and steam for 4 minutes until cooked.

Arrange the crushed potatoes on warmed serving plates. Unwrap the sea bream, place on top of the potatoes, and spoon the carrot and mustard sauce around the fish.