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Baked Bream With Wilted Spinach, Radish and Nero Sauce
GREAT BRITISH CHEFS29Ingredients
80Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 bream (weighing 600g, whole and gutted)
- 1/2 lemon
- 6 basil leaves
- 2 sprigs fresh thyme
- 2 sprigs flat leaf parsley
- 2 sprigs fresh coriander
- 4 star anise
- 50 grams fresh thyme (finely chopped)
- 50 grams rosemary
- 1,600 grams plain flour (strong, plus extra for dusting)
- 700 grams salt
- 15 egg whites
- 370 mL water
- 2 egg yolks (for egg wash)
- 1 tsp. squid ink
- 60 grams shallots (peeled and finely sliced)
- 1 sprig fresh thyme
- 1 bay leaf (small)
- 200 mL Noilly Prat Vermouth (plus a drop extra to serve)
- 600 mL fish stock
- 100 mL double cream
- 60 grams unsalted butter
- salt
- pepper
- 200 grams spinach (picked and washed)
- 4 radishes (picked and washed)
- 1 knob butter
- salt
- pepper
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