Sea bream cooked in a sage steam served with carrots, mange tout and beansprouts Recipe

Use a fish bone remover to remove any bones from the sea bream fillets. Season with salt and piment Espelette then lay 1 or 2 sage leaves on to each fillet. Roll the fillets up and secure the roll with 2 small wooden skewers or toothpicks.

Peel and finely slice the carrots. Wash the mange tout and cut in two.

Heat a wok over a high heat and add olive oil. Add the carrots, the butter and a glass of water. Season with salt, cover and cook for 5 minutes. Then add the mange tout and cook for a further 5 minutes. Finally, add the beansprouts and check the seasoning before removing from the heat.

Pour a glass of water into a second wok or large pan, add a few sage leaves and bring to the boil. Place a wire rack in or on the pan so that it rests above the water. Place the prepared sea bream fillets on to the rack and cover with a tight fitting lid. Steam the fish 6-7 minutes.

Once the fish is cooked, remove the skewers or toothpicks and serve the sea bream on a bed of stir-fried vegetables. Finish the dish with the chopped chives.