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Fillet of red sea bream with pommes biarritz roast calamaries tomato and basil

11 September 2006

INGREDIENTS

(serves four)

4 fillets of red bream scaled and boned about 75-100g each
Seasoning
400g pommes Biarritz - creamed Maris Piper potato with 1dsp diced red pepper and cooked ham plus a little chopped parsley
450g (or 2 small) cleaned squid tubes sliced into hoops tentacles split in two

For the jam
450g plum tomatoes skinned and deseeded
50g shallots diced
50g Demerara sugar
50ml white wine vinegar
12 basil leaves roughly chopped
Seasoning

For the garnish
12 cherry tomatoes quickly deep-fried and kept warm
12 basil leaves quickly deep-fried and kept warm

METHOD

Lightly grill the seasoned bream fillets for 3-4 minutes. While these are cooking place an iron pan with a drop of oil on the heat to get red hot in order to flash fry the squid at the last minute.

In the meantime make the jam by reducing tomatoes shallots Demerara sugar and vinegar on a moderate heat until jam reaches a dropping consistency. Allow to cool slightly then add basil leaves. Check seasoning. Keep slightly warm for use.

Use a 5cm cutter and fill with pommes Biarritz on to four warmed plates. Spoon a small amount of jam at three points around the plate place a deep-fried tomato and basil leaf on this to garnish. Flash fry the squid for 45 seconds season and keep warm.

Place the bream on to the potato then stack the rings of squid on top of each other and finish with the tentacles on top. Serve immediately.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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