| 4 | Black bream fillets (130g each) |
| 400g | |
| 100g | Pea shoots (washed) |
| 4 sprigs | Dill (picked from the stalk) |
| 20 | Pickled anchovies |
| 20 ml | Lemon juice |
| ½ tea spoon | |
| 60 ml | Extra virgin olive oil |
| 120g | Marinated baby broad beans |
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Method
1. Pre-heat the oven to 180°C.
2. Place the washed beetroot on tin foil & lightly season with sea salt, black pepper & a little olive oil, and then individually wrap the beetroot & place in a roasting tray, inside the oven.
3. Cook for about 1½ hrs remembering to turn every 15-20 minutes to ensure even cooking. The beetroot are ready when a knife passes through without any resistance.
4. Allow them to cool enough to handle then rub of the skins between your fingers, then slice into quarters lengthways.
5. To make the dressing combine the mustard, 10 ml of the lemon juice & the olive oil in a bowl with a little salt & pepper, then whisk until lightly emulsified.
6. At this stage you should have on a grill/barbeque or grill pan heated until quite hot to ensure the fish will cook quickly & not stick to the grill.
7. in a large bowl make the salad by mixing together the beetroot, pea shoots, anchovies, broad beans & dill, add a little salt & pepper & drizzle with the dressing & check to see if it is seasoned enough to your taste.
8. Now brush the bream fillets with a little olive oil & season with sea salt & black pepper. (The oil helps the fish not to stick to the grill & also ensures the seasoning stays on the fish).
9. place the fish on the grill skin side down first, do not move the fish until the edges start to brown, then carefully turn over the fillet (a good tip is to use a roasting fork to get right under the fish & lift it over).
10. The cooking of the bream should only take about 3-4 mins.
11. Remove the fish from the grill, sprinkle with the remixing lemon juice & set aside.
12. Place the salad in the centre of four plates & position the bream onto & serve immediately.
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