To avoid the title rhyme, you could replace the bream with bass, snapper or mullet, or even call the cream a sauce, but that doesn’t really sound all that appetizing. This is a really fresh-tasting and slightly piquant sauce that is quickly made but tastes very classy. It goes well with the more robustly flavoured fish, as well as those named earlier in this chapter – salmon, tuna, and swordfish would all be suitable. This is a creamy sauce, but we all need fat in our diet.
Heat the grill to hot. Cut 3 slashes on each side of each fish. Brush some olive oil over a sheet of tinfoil, brush the fish liberally with more olive oil and lay them on the foil. Season with salt and pepper. Place them the furthest distance away from the heat and grill for 6–8 minutes each side, depending on thickness. Remove to hot plates.
Soak the capers in cold water for a few minutes to release some of the salt. Heat 1 tbsp olive oil in a small saucepan and cook the shallots and garlic over moderate heat for 5 minutes. Scrape into the liquidizer jar with the parsley and the cream. Drain the capers and add these to the cream. Blitz together for a few seconds, until the capers have disappeared, and pour back into the saucepan. Heat up again and pour next to the fish, rather than over it, so you can see what you are doing. You probably won’t need any more salt. The potato and chorizo gratin would go well with this.
© 2001 Stephen Bull. All rights reserved.