2 bream fillets (100g-110g)
4 Jersey Royal potatoes
50ml extra virgin olive oil
1 small spring cabbage
2 tbsp rapeseed oil
For the bream crackling:
Skin from the bream fillets
2 tsp Maldon salt
For the wild garlic purée:
10g wild garlic
75g frozen peas
1 tbsp crème fresh
10ml vegetable stock
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.
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.
Place the potatoes onto a Perforated Steam Tray and steam in the Steam Oven at 100°C for 20 minutes.
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.
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.
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.
Next, shred the spring cabbage and place in a Steam Tray and set aside until the dish is ready to assemble.
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.
Steam the spring cabbage for 1 minute at 100⁰C.