The dinner edit 65

Grilled Seabream with Green Pea Purée

Make grilled seabream with green pea purée, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 4 steps

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Grilled Seabream with Green Pea Purée, plated and ready to serve. — The finished recipe. Grilled Seabream with Green Pea Purée

Ingredients 1 to 6 for grilled seabream with green pea purée arranged separately on a dark worktop. — Ingredients 1 to 6. 200 g Seabream fillet (Weighed raw.). 80 g Green peas. 150 g Potato. 75 g Baby carrots. 100 ml Coconut milk (Carton, as in the other recipes here.). 3 g Garlic

Ingredients 7 to 8 for grilled seabream with green pea purée arranged separately on a dark worktop. — Ingredients 7 to 8. 3 g Chilli. 4 sprays Olive oil spray

Grilled Seabream with Green Pea Purée, preparation step 1: Season the seabream and grill it skin side down until the skin is crisp, then finish gently so the flesh stays just set. — Step 1. Season the seabream and grill it skin side down until the skin is crisp, then finish gently so the flesh stays just set.

Grilled Seabream with Green Pea Purée, preparation step 2: Boil the potato and baby carrots in salted water until tender. — Step 2. Boil the potato and baby carrots in salted water until tender.

Grilled Seabream with Green Pea Purée, preparation step 3: Warm the coconut milk with the garlic and chilli, blend it into the peas until smooth, and season. — Step 3. Warm the coconut milk with the garlic and chilli, blend it into the peas until smooth, and season.

The finished grilled seabream with green pea purée. — Step 4. Plate the purée as a base, set the fish over it, and finish with the potato, carrots and the olive oil spray.

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