Grilled sea bream with asparagus and wild garlic alioli
Do you need to make an impression with your grilling skills? This recipe has the wow factor, it’s delicate, it’s elegant and refined, yet all can be made in just 10 minutes!
INGREDIENTS
2 x 900g sea breams, gutted and scaled
2 tbsp olive oil
Salt flakes to season
2 bunches of green asparagus, peeled and tough stalk removed
FOR THE WILD GARLIC ALIOLI
1 bunch of wild garlic
1 tsp English mustard
1 egg yolk
20ml water
A pinch of white pepper powder
2 lime, 1 grated and 1 juiced
100ml extra virgin olive oil
100ml sunflower oil
A pinch of salt
Blend the wild garlic with the olive oil until it has formed a puree. Strain the oil from the green paste and set the oil aside.
Place the wild garlic paste in a pint size glass or similar container together with the English mustard, egg yolk, water, lime juice, a pinch of salt and white pepper powder and start blending while pouring the green oil (keep 2 tbsp aside to finish the dish) and the sunflower oil in a thin stream until fully combined. The texture should be like double cream.
Peel the asparagus and wash them. Place over the grill on medium heat and cook for 4 minutes so they steam briefly with the residual water from washing them. Brush some oil over them, season with salt flakes and let them continue to grill for a further 3 minutes, depending on their thickness.
Fillet the sea breams, season with salt, brush with olive oil and grill over medium heat skin side down for about 7 minutes or until ready.
Plate up by pouring a generous spoonful of the wild garlic alioli as a base on the plate. Place the sea bream over it with the asparagus on top. Drizzle with the reserved green oil and enjoy!
