Grilled seabream, braised fennel and baby leeks

Serves 4

4 fillet of sea bream

2 fennel bulbs

olive oil

2 sprigs of thyme

3 cloves of garlic

100ml white wine

4 baby leeks

200ml vegetable stock

1 courgette

200g butter

1 pkt chives

Method

Pre-heat the oven to 180 degrees.

Start with the fennel, cut the top off, peel the outside stringy part. Heat a pan up, add a little olive oil, colour the fennel all around, taking care not to burn the oil. When the fennel is evenly coloured add the white wine, thyme, garlic and vegetable oil. You looking to half cover the fennel bulbs, then cover the mixture with a sheet of greaseproof paper, then bake in the oven for 1 ½ hours turning over every 15 minutes or so. When cooked, cold down and drain the stock into a bowl, cut the fennel in half into nice even wedges. Pass the remaining stock through a fine sieve and keep to reheat the fennel, when ready to do this, its best to add a little butter.

Cut the baby leeks into nice small batons. With the courgette you can do the same or use a speed peeler and slice length ways, to make them look ribbon like. Then cook in boiling salted water for a couple of minutes then refresh in iced salted water, drain as soon as cold.

Chop the chives finely.

Cut the Seabream in half, then season on both sides. Place on a baking tray with a little olive oil skin side up. Put under the grill to cook, getting the skin nice and golden brown and crisp on top.

Dressing the plate.

Reheat the fennel in the sauce, then take out and place the fennel onto the centre of the plate, then the seabream fillets onto the fennel, add a few ribbons of the courgette and the leeks, add the chives to the remaining sauce, and drizzle all around.

Enjoy

Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL

Tel : 01412483801 e : info@brianmaule.com www.brianmaule.com