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The Caterer

Fillet of baked Mediterranean bream on an oyster – by Laurent Pourcel

11 September 2006
Fillet of baked Mediterranean bream on an oyster – by Laurent Pourcel

INGREDIENTS

(serves four)

4 bream fillets,170g each
20 Bouzigues oysters
1 diced shallot
1tsp each of chopped chives, dill, chervil
2 large, seeded tomatoes
1 lemon
3tbs basil purée
150ml olive oil
Salt/white pepper
Fleur de sel
Szechuan pepper, roasted

METHOD

Open the oysters, reserving the juice. Put the fillets on an oiled baking tray, brush with olive oil and bake in a moderate oven for 10 minutes. Chop the oysters, combine with shallot, herbs, diced tomatoes, seasoning, 4tbs olive oil and the juice of half a lemon.

Mix the basil purée with 3tbs olive oil, season and add a squeeze of lemon juice.

Spread a strip of oyster tartare across each plate. Lay a fillet of bream on top. Season with fleur de sel and Szechuan pepper, coarsely ground. Spoon a little basil purée around the fish.

Accompany with courgette flowers, dipped in tempura batter and deep-fried.

Laurent Pourcel

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