Grilled Seabream with Asparagus and Wild Garlic Aioli

Delicate and aromatic, this grilled seabream pairs perfectly with tender asparagus and a silky wild garlic aioli. Fresh, bright, and beautifully balanced, it’s a refined seafood dish that celebrates simple ingredients done right.

May 24, 2024

Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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!