BASIL CRUSTED GROPER
WITH CARROT PURÉE AND ROASTED BABY CARROTS
As we are in the depths of winter, let The Bespoke Chef bring the restaurant to you.
Jacob McKerrow loves creating seasonal and exciting menus for you to enjoy at home. Carrots are plentiful in winter and great for you, so here is a recipe that showcases different ways to enjoy the humble root vegetable.
Add in fresh fish to create a simple, yet stunning dish.
4 groper fillets, around 110g pieces, skinned and pin-boned
3 slices of brioche bread 1 handful of basil
1/2 garlic clove, peeled 50g of butter
50g of tasty cheese
Salt & pepper
400g of carrots
Baby carrots for roasting 100g of butter
100ml of cream 1 clove of garlic
SERVES 4
Preheat the oven to 180°C. In a blender place brioche and blitz, then add butter and cheese, blitz until it is a smooth paste. Add garlic, basil, salt, and pepper into the blender, blitz again until well mixed through. Place mixture on baking paper and add another piece of baking paper on the top. Using a rolling pin, roll to the edges of the baking paper, making sure the mixture is an even thickness of approximately half a centimetre. Chill in the fridge for an hour.
Once the mix is set, remove from the fridge and cut into four even pieces. To cook the fish, season it with salt and pepper. Place in a hot oven-proof fry pan, and sear until brown on both sides. Spread a piece of herb crust mixture on each fish fillet, place in the oven until the crust is golden brown, which is approximately 15 minutes.
For the carrot purée, peel and roughly chop the 400g carrots and garlic. Cook in salted boiling water until soft, for approximately 10 minutes. In a separate pot, put your cream and butter, and bring to boil. Transfer the carrots to a blender and blitz. Slowly add cream and butter mixture until it is a smooth purée.
For the roasted carrots, place baby carrots in the oven with seasoning and olive oil (for 20 minutes; time with the fish cooking). Season to taste.
On the plate, spoon on your carrot purée and with the back of the spoon, run it across the plate. Place the roasted baby carrots on top of the purée and then the fish on top. Add a lemon mayonnaise if you wish.