Start by boiling the new potatoes. Whilst these cool down, prepare the samphire by picking any black stalks off and rinsing it in cold water. Cut the potatoes into 4 rounds.
Take a slice of tomato and dice into equally sized cubes. That’s concasse tomatoes, done.
Prepare the sauce: add all the roasted fish bones, butter, onion, celery, garlic and fennel to a saucepan and sweat them off until soft. Cover the mix with white wine and bring to the boil, adding two parsley stalks, three black peppercorns and letting it simmer for two minutes. Remove from the heat, pass through a sieve into a clean pan and reduce by half. Add the double cream and reduce to consistency. Season to taste. Voila.
After the sauce is ready, grill the two seasoned bream fillets, skin side down. Reheat the potatoes and the samphire in hot water. Drain and toss into a saucepan with butter and pepper.
[Tip: Samphire can be salty, so check the garnish first to see if it needs topping up!]
Time for plating! Place the veg in the plate with the fillets on top and dress with the fish sauce and concasse tomatoes. Enjoy.
Okay, so… now you’re probably hungry and thinking that this is an ambitious project which will most likely take up all your Sunday morning… Good thing we have 12 amazing chefs to cook this for you at any Hippo watering hole and a team ready to make this a day to remember.
Treat mum with everything she deserves this year. Find your local and book your table.