Steamed Bream and Bream Crackling

Dehydrating the skin of the bream in a Miele Gourmet Warming Drawer for 12 hours ensures the finished crackling is crisp and full of flavour. Add this to the perfectly cooked and flaky fillet of fish for a welcome contrast of texture

1. Oil a shallow Perforated Steam Tray and lie the fish skin in the tray. Steam for 1 minute at 90⁰C in the Miele Steam Oven. Once steamed, remove from the tray and gently remove any remaining flesh from the skin using the back of a knife.

2. Place the skin on a Universal Tray, season with Maldon salt then place in the Gourmet Warming Drawer at 60⁰C and allow to dehydrate for 12 hours.

3. Pour some vegetable oil into a small pan and slowly heat. Break the skin up into bite sized pieces and carefully drop each piece into the hot oil for 10 seconds, each piece will twist into a small crisp. Remove using a fork and place on paper towel. Set aside until later.

4. Place the potatoes onto a Perforated Steam Tray and steam in the Steam Oven at 100°C for 20 minutes.

5. When the potatoes are cooked, place in a large bowl and crush with a fork. Add in the olive oil and season well. Keep warm until ready to use.

6. For the purée, place the wild garlic and frozen peas into a shallow Perforated Steam Tray and place in the Miele Steam Oven at 100⁰C for 4 minutes.

7. Meanwhile, mix together the crème fresh, vegetable stock and rapeseed oil in a medium bowl. Add the steamed peas and wild garlic to the mixture and blitz everything together using a hand blender until smooth.

8. Next, shred the spring cabbage and place in a Steam Tray and set aside until the dish is ready to assemble.

9. Lightly grease a Perforated Stream Tray, place the bream in the tray and steam in the Steam Oven at 60⁰C for 6 minutes. Once the bream is cooked, quickly remove from the Steam Oven to ensure it does not overcook and place to one side.

10. Steam the spring cabbage for 1 minute at 100⁰C.

11. To assemble: Place a large spoonful of the wild garlic purée in the centre of the plate, then using the back of the spoon firmly tap the purée to achieve the drizzled effect. Place the crushed potatoes in the centre, with the shredded spring cabbage on top. Carefully place the bream fillet on top of the stack and garnish with micro herbs. Scatter the bream crackling around the dish and serve.