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Steamed fillet of bream with vegetable chili and cumin yogurt
Steamed fillet of bream served on a bed of vegetable chilli, with cumin flavoured yogurt.
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10mins
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15mins
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0mn
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Ingredients (Serves 6 )
- For the fish
Gilt head bream fillet(s)140g : 6 whole - Maldon salt : 6 pinch(es)
- Freshly ground black pepper : 6 Turn
For the sauce
Greek yogurt : 250 g- Ground cumin : 5 g
- Garlic clove(s) : 1 whole
- Lemon(s) : 0.5 whole
For the vegetables
Onion(s) : 1 whole- Red pepper(s) : 1 whole
- Yellow pepper(s) : 1 whole
- Courgette(s) : 1 whole
- Red beans cooked : 1 g
- Fresh tomato puree : 10 g
- Tinned chopped tomatoes : 200 g
- Red chilli(s) : 1 whole
- Garlic clove(s) : 2 whole
- Maldon salt : 3 pinch(es)
- Freshly ground black pepper : 3 Turn
- Olive oil : 3 cl
- Fresh coriander : 0.25 bunch
- Ground cumin : 5 g
- Ground coriander : 5 g
- Cayenne pepper : 2 g
Recipe method
For the fish
Pin bone the fish, season with salt and pepper and place in a steamer for 6 minutes.
For the sauce
Peel and puree the garlic with your knife. Add the garlic, cumin and juice from half a lemon to Greek yogurt and mix thoroughly. Set aside to develop the flavour.
For the vegetable chili
Peel and finely dice the onion and garlic. Finely dice the chilli. Cut all of the remaining vegetables into small dice. Pick the coriander and chop the leaves.
Heat a saucepan and add the olive oil. Sweat the onions and garlic with salt. Add the spices cook for a minute and then add the diced vegetables and cook until they begin to soften. Add the tomato paste and cook for 2 minutes and then add the chopped tomatoes.
Lower the heat and cook until the vegetables are soft. Add the kidney beans, check the seasoning and the stir in the chopped chilli and the coriander.
To assemble
Spoon the chilli into a bowl. Place the fish on top of the chilli and drizzle the yogurt over the fish.
Pin bone the fish, season with salt and pepper and place in a steamer for 6 minutes.
For the sauce
Peel and puree the garlic with your knife. Add the garlic, cumin and juice from half a lemon to Greek yogurt and mix thoroughly. Set aside to develop the flavour.
For the vegetable chili
Peel and finely dice the onion and garlic. Finely dice the chilli. Cut all of the remaining vegetables into small dice. Pick the coriander and chop the leaves.
Heat a saucepan and add the olive oil. Sweat the onions and garlic with salt. Add the spices cook for a minute and then add the diced vegetables and cook until they begin to soften. Add the tomato paste and cook for 2 minutes and then add the chopped tomatoes.
Lower the heat and cook until the vegetables are soft. Add the kidney beans, check the seasoning and the stir in the chopped chilli and the coriander.
To assemble
Spoon the chilli into a bowl. Place the fish on top of the chilli and drizzle the yogurt over the fish.
Chef's tip
" When adding the cooked beans into the chilli do not add until the vegetables soft, other wise the beans will over cook. "
Techniques used in this recipe
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