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GRILLED SEABREAM WITH ASPARAGUS AND WILD GARLIC AIOLI
Ingredients
| INGREDIENTS | AMOUNT |
|---|---|
| Sea Breams (gutted & scaled) | 2 x 900g |
| Olive Oil | 2 tbsp |
| Salt flakes | a pinch |
| Green Asparagus | 2 bunches |
| Wild Garlic | 1 bunch |
| English Mustard | 1 tsp |
| Water | 20ml |
| White Pepper Powder | a pinch |
| Lime (juiced & grated) | 1 |
| Extra Virgin Olive Oil | 100ml |
| Sunflower Oil | 100ml |
| Salt | a pinch |
Steps
1. Blend the wild garlic with olive oil until it has formed a puree. Stain the oil from the green paste and set the oil aside.
2. Place the wild garlic paste in a pint-sized glass or similar container together with the English mustard, 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.
3. 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.
4. Fillet the sea breams, season with salt, brush with olive oil and grill over medium heat kin side down for about 7 minutes or until ready.
5. Plate up by pouring a generous spoonful of the wild garlic aioli 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!
Source: Napoleon