Steamed Sea Bream, Artichoke Purée, Kale, Sage and Capers

Name: Steamed Sea Bream, Artichoke Purée, Kale, Sage and Capers
Yield: Serves 4
Cuisine: British
Ingredients: salt and pepper; 4 royal sea bream fillets, rinsed (black bream is also an option; farmed fish are OK but tend to be a little flabby); 4 sage leaves; salt and pepper; 4 royal sea bream fillets, rinsed (black bream is also an option; farmed fish are OK but tend to be a little flabby); 4 royal sea bream fillets, rinsed (black bream is also an option; farmed fish are OK but tend to be a little flabby); 8 sage leaves; 100 g unsalted butter; a squeeze of lemon juice; 4 tsp small capers; 25 g butter; 250 g kale, washed and torn into smaller pieces; Jerusalem artichoke purée (see page 44); 1 squeeze of lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Steaming really accentuates all the subtle flavours of a beautiful piece of fresh fish. It’s so simple as a main ingredient that you can add some great seasonal accompaniments to create the finished dish. The intensely rich artichoke purée perfectly complements the earthy flavour and texture of the kale.

Ingredients

4 royal sea bream fillets, rinsed (black bream is also an option; farmed fish are OK but tend to be a little flabby)
salt and pepper
4

Method

To steam the fish, wrap each fillet in clingfilm with some light seasoning and a sage leaf, to make a parcel. Have your steamer boiling away and quickly add the fish fillets in one even layer (do not stack). Steam for about 7–10 minutes until the fish feels firm to the touch and has no ‘give’ to it. Remove and keep in the clingfilm somewhere warm until needed.

For the sage butter, put t