Seabream With Potato Scales, Braised Puy Lentils & Caramelised Endive

Ingredients 

2 fillets of seabream (skin off)
20g butter
100g spinach
8 Ratte potatoes
1 shallot
1 cup chicken stock
¼ veal jus
50ml clarified butter
1 endive
2tbsps sugar
 
Method

Flour seabream with fecule (potato starch). Lay the seabream fillets on a tray, flesh side down. With a mandoline slice the potatoes lengthways into thin strips. Cut into round discs with an apple corer.

With a pastry brush, brush melted clarified butter onto the fish and lay out the potato on top of the fish in style of fish scales. Liberally pour melted clarified butter on top of the scaled fish, and place in the fridge until set.

Roughly chop the shallot and garlic and place in a pan with the lentils. Cover with chicken stock and cook until tender. Place fish potato side down into a hot frying pan. Cook until golden. Turn over and continue cooking for a further 3 minutes.

Blanch spinach for 10 seconds, drain and place in a pan with a little butter. Season to taste. Slice the endive in half lengthways. Sauté in butter and sugar and cover with chicken stock. Serve.

This recipe was kindly supplied by Charlotte Barr, Head Chef, The Old Mill