Bream with Spinach and Saffron Potatoes

Name: Bream with Spinach and Saffron Potatoes
Cuisine: British
Ingredients: 15 ml/½ fl oz olive oil; 4 × 175 g/6 oz fillets of red bream; salt and freshly ground white pepper; salt and freshly ground white pepper; 25 g/1 oz melted butter; 20 small new potatoes; 600 ml/1 pt fish stock; good pinch saffron; 125 ml/4 fl oz whipping cream; 125 ml/4 fl oz red wine; 150 ml/5 fl oz veal stock; 25 g/1 oz unsalted butter; 450 g/1 lb spinach, picked, well washed and drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

The colours of this dish are just so wonderful. Turbot, brill, sea bass, halibut, snapper or cod would work just as well as bream.

Ingredients

15 ml/½ fl oz olive oil
4 × 175 g/6

Europe
United Kingdom
Main course
Gluten-free

Method

Grease a grilling tray with the olive oil. Make a few slashes in the skin of the bream to prevent curling and to speed cooking. Season the fish on the meat side and lay the fillets on the tray. Brush the skin sides of the fish with the melted butter and lightly season the skin.

Turn the potatoes into small barrel shapes and combine them together with 350ml/12fl oz of the fish stock, the