Black Sea Bream, Buttered Spinach & Enoki Mushrooms with Chilli & Ginger Broth

Ingredients

• 2 Fillets of black sea beam
• 200g New potatoes
• 100g Baby spinach
• 1 Red pepper
• 100g Butter (unsalted)

• 25g Ginger
• Corriander
• 50g Enocki mushrooms
• 1 Medium heat chilli
• 50ml Fish stock

Method

1. Peel & poach the new potatoes in seasoned water.
2. Pan fry the black bream fillets skin side down until skin is crispy, set aside to keep warm.
3. Reduce fish stock with sliced ginger, chilli & coriander stalks.
4. Add enoki mushrooms when stock is reduced by half.
5. Lightly grill black bream fillets to re-heat.
6. Butter fry spinach & thinly sliced red pepper and arrange in bottom of serving bowl.
7. Place black bream fillets on top of spinach and peppers.
8. Arrange poached potatoes.
9. Pour over ginger & chilli broth & sprinkle with fresh chopped coriander leaves.