Method
Prepare the Bream by checking for small pin bones. Using a sharp knife, gently score the skin approx 3/4 cm apart. Heat the olive oil in a frying pan until hot. Season the fish and place in the pan skin side down and fry without moving for 2-3 minutes until the skin is crisp and fish cooked 2/3 of the way through. Turn and cook other side for approx 30 seconds. While the fish is cooking, blanch the broccoli in salted boiling water drain and season.
Transfer the fish to a plate and cover to keep warm. Pour fish veloute into the pan and de-glaze. Simmer for 2 minutes then add most of Sorrel keeping some for garnish. Divide broccoli onto 4 plates laying fish on top then pour sauce around the plate garnish with remaining Sorrel. Serve with buttered new potatoes
Fish Veloute
Heat knob of butter in wide saucepan, add 3 finely chopped shallots for approx 10 minutes until soft but not coloured.
Add 300ml dry white wine and 100ml dry Vermouth and
reduce by half.
Add 400ml of stock chicken is fine or veg, return to heat and re-boil reducing by half again.
Add 300ml double cream and stir until is the consistency of double cream. Season and pass through sieve.
Black Bream with Broccoli
