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Jun Tanaka

Pan-fried sea bream with clams and minestrone of spring vegetables


Ingredients

  • 25g thin asparagus (chopped)
  • 25g broad beans (shelled)
  • 25g peas
  • 25g green beans (chopped)
  • 1 tbsp shallot (finely chopped)
  • ½ clove crushed garlic
  • ½ tbsp thyme leaves
  • 30ml olive oil
  • 25g sun-dried tomatoes
  • 100g parlourde clams
  • 200ml water
  • 50g butter
  • 1 tbsp parmesan (grated)
  • 2 leaves basil (shredded)
  • 1 fillet of sea bream (from 2 pound fish)
  • 25g cooked macaroni
  • Squeeze of lemon

Method

  1. Blanch the asparagus, broad beans, peas and green beans in boiling water for 2 minutes and then plunge into iced water.
  2. Sweat the shallot, garlic and thyme in olive oil for 1 min, add the clams followed by the vegetables and tomato.
  3. Cook for a further 1 min and then add the water and cover with a lid. When the clams are open add the butter, parmesan and basil.
  4. Pan-fry the bream skin side down for 2 min and then flip over and finish cooking. Add a squeeze of lemon juice at the end. Add the pasta to the soup, spoon the minestrone into a bowl and place the bream on top.
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