Sea Bream with Saffron & Coconut – Alex Marks

Alex Marks - Home Cooked HeroesAlex brings 30 years’ 0f industry experience to the plate.

Working in some of London's top restaurants, including Gordon Ramsay's 'Maze' and The Mandarin Oriental,  Alex,

The now-Ibiza based resident has started his own private catering company with partner Dana Luckmann called Saffron and works with various clients all over the island.

Alex likes to bring precision and passion to all aspects of his cooking and hopes this recipe inspires you to recreate his dish at home.

Servings: 1 yield(s)
Prep Time: 90 mins
Cook Time: 20 mins
Total Time: 110 mins
Ingredients
  • 1 white onion.
  • 2 cloves of Garlic.
  • 2 cm of ginger.
  • 250 ml fish stock.
  • 750 ml Coconut milk.
  • 30 ml Fish sauce.
  • 1 Lime
  • 1 tsp Saffron.
  • 1 Cauliflower
  • 1/2 tbsp Curry powder.
  • 300 ml Milk
  • 300 ml Cream
  • 1/2 Lemon zest
  • 1.2 Lemon juice
  • 700 g mashed Potato
  • 1/2 bunch Basil
  • 300 ml sunflower Oil
  • 5 whole sea bream (filleted and the pin bones removed)
  • 1 small handful of Watercress
Instructions
  1. Season the fillets and put together on the flesh side.
  2. Leave in the fridge for 1hr to set
  3. Cook the fillets in a pre-heated oven at 190˚C for 15 – 20 mins
  4. Check with a skewer if it pierces the flesh with no resistance it is done. (check after 15mins)
  5. Curried Cauliflower Mash
  6. Cut Cauliflowers fine and cover with the milk and cream and curry powder
  7. Season with salt and cook until soft (15-20mins)
  8. Season with the lemon zest and juice and blend until smooth
  9. Mix in the mash potato into the puree a little at a time until you get a nice creamy consistency
  10. To Serve
  11. Blend the onion, garlic and ginger together with a little oil to make a paste
  12. Cook in a pan with a little salt until the paste starts to fry Mix the fish stock with saffron strands until it is bright yellow
  13. Mix the fish stock with saffron strands until it is bright yellow
  14. Add the coconut milk to the onion mix and the fish stock
  15. Cook until is the consistency to coat a spoon
  16. Season with the fish sauce and the lime juice and pass through a fine sieve
  17. Blanch the basil in boiling water for 20seconds
  18. Refresh in cold water
  19. Pass through a muslin cloth and store in a plastic container
  20. To Serve
  21. Heat up the mash and sauce in separate saucepans
  22. Bake the fish
  23. Put the mash on the plate and pour over the sauce
  24. Place the fish on top and drizzle with the basil oil
  25. Finish with a nice small bunch of watercress and serve
Recipe Notes

Useful items for this recipe