Strawberry rose Eton mess
You'll be amazed at how well rosewater complements garden berries in this glamorous summer treat
Tandoori spiced sea bream
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 2
Skip to ingredients
- drizzle olive oilfor frying
- 2 sea breamfillets
For the tandoori butter
- 1 tsp garlicpaste (blend lots of peeled garlic with a little vegetable oil, then freeze in ice cube trays)
- 1 tsp gingerpaste (made as above)
- 2 green chillies
- ¼ tsp red chilli powder
- ½ tsp turmeric
- ½ tsp garam masala
- juice ½ lime
- 100g unsalted butter
Nutrition: per serving
- kcal225
- fat13g
- saturates5g
- carbs0g
- sugars0g
- fibre0g
- protein26g
- salt0.42glow
Method
step 1
Mix the tandoori butter ingredients, plus some seasoning, in a small food processor or with a hand-held blender until smooth. Scrape onto cling film, then use the cling film to help you roll it into a cylinder. Twist the ends to seal in the butter and chill until firm. The butter will last in the fridge for a week, or in the freezer for up to 3 months.
step 2
Heat a heavy-based frying pan with a drizzle of oil until really hot. Season the fish, then place in the pan, skin-side down, and cook for 4-5 mins until crisp and almost cooked through. Carefully turn over, add a good tbsp of tandoori butter to the pan and spoon it over the fish as it melts. Serve straight away with the Crushed saffron potatoes and Green beans with coconut (recipes below), with any pan juices poured over.
