Bream (Dorade here) is absolutely a favourite of mine. I fillet it, lightly salt it and pop it in the fridge overnight uncovered and cook it for the most crispy glassy skin imaginable still keeping the flesh pearly and succulent. I cook it skin side only, with just a kiss of heat on the flesh before resting it on foil on the bench flesh side down. Perfect results every time. We served this with a tomato fennel sauce, roasted tomatoes, basil and fennel pollen. The basil and fennel pollen were from the garden.
Fennel pollen is something else. It's so rich in anise flavour. It's absolutely delicious for a fennel lover. It's worth growing fennel for the pollen alone.
The previous night we did tandoori quail on the bbq. All smokey and absolutely delicious. A subtle tandoori marinade which made that those sweet little birds shine.
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| Bream, despite appearances the skin is as crisp as it gets. |
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| Fennel pollen, little gems of flavour |
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| Quails, looking like a couple of headless women having a bake |
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