“The herb butter really seeps into the fish and gives this classic dish a little bit more complexity without dominating the natural flavours of the bream.” – Neil Perry
Ingredients
Herb butter
Method
Main
1.For herb butter, blanch spinach, tarragon and chervil in boiling salted water for 5 seconds, drain and refresh in iced water. Squeeze out excess water thoroughly, then coarsely chop. Transfer to a blender and process with remaining ingredients, except butter and parsley, to form a paste. Add butter and pulse to combine. Pass through a coarse sieve, season to taste with sea salt and freshly ground black pepper and add parsley. Place on a sheet of greaseproof paper, roll into a log and refrigerate for 2 hours to firm. When firm, cut 4 discs of butter and bring to room temperature. Refrigerate remaining butter for another use.
2.Preheat a chargrill over high heat. Drizzle fish with oil, season with sea salt and score both sides in a crisscross pattern. Cook for 4 minutes, turn and cook for another 3 minutes or until flesh gives under light finger pressure. Rest, covered with foil for 2 minutes, then serve with herb butter, a drizzle of oil, lemon cheeks and hand-cut chips.
