Poached Sea Bream Fillet

Poached Sea Bream Fillet with Wilted Spinach, Chanterelles, Wild Mushroom Ravioli, Butter Sauce, Chili Drizzle, and Spinach-Basil Oil — for 2 servings.

It’s quite a title and a recipe that shows off the skills of the chef in fish cooking as well as filled pasta preparation.

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Dish Overview

• Servings: 2

• Preparation Time: 40 minutes

• Cooking Time: 30 minutes

• Total Time: ~1 hour 10 minutes

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Equipment Needed

• Saucepan (x3)

• Frying pan or sauté pan

• Small food processor/blender

• Fine mesh sieve or muslin cloth

• Slotted spoon

• Small piping bottle (for chili and basil oil, optional)

• Knife and chopping board

• Mixing bowls

• Tongs

• Cling film (for covering basil oil if prepping early)

• Fish tweezers (optional, for pin bones)

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Ingredients

 For the Sea Bream & Spinach

• 2 skinless sea bream fillets (~120–140g each), pin-boned

• Salt & white pepper

• 200g fresh spinach

• 1 tbsp olive oil

• 1 garlic clove, finely sliced

• Squeeze of lemon juice

 For the Chanterelles

• 100g chanterelle mushrooms

• 1 tbsp unsalted butter

• Salt & pepper

• Thyme (optional)

 For the Wild Mushroom Ravioli (store-bought or homemade)

• 4 wild mushroom ravioli (2 per plate)
  (use high-quality store-bought or make fresh)

 For the Butter Sauce (Beurre Monté style)

• 100ml chicken or vegetable stock

• 100g cold unsalted butter, cubed

• Salt, white pepper

• Splash of white wine (optional)

 For the Chili Drizzle

• 1 small red chili, finely chopped

• 1 tbsp white wine vinegar

• 2 tbsp olive oil

• Pinch of sugar

• Salt

 For the Spinach & Basil Oil

• 25g baby spinach

• 10g fresh basil leaves

• 100ml neutral oil (e.g., grapeseed or sunflower)

• Pinch of salt

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Preparation Steps

 1. Make the Spinach-Basil Oil (Can be done ahead)

1. Blanch spinach and basil in boiling water (10 seconds), then plunge into ice water.

2. Squeeze out excess water and blend with oil and a pinch of salt until very smooth.

3. Pass through a fine sieve or muslin.

4. Chill until needed.

 2. Make the Chili Drizzle

1. Gently warm the vinegar, sugar, and chopped chili for 1 minute.

2. Stir in the olive oil and season.

3. Set aside or cool and bottle for precise plating.

 3. Prepare the Butter Sauce

1. Bring stock (and wine, if using) to a simmer.

2. Gradually whisk in cold butter cubes over low heat until emulsified.

3. Season lightly and keep warm.

 4. Cook the Ravioli

• Boil ravioli in salted water until just tender (usually 3–4 minutes). Drain and keep warm in a little butter.

 5. Sauté the Chanterelles

1. Clean chanterelles with a brush or damp cloth.

2. Sauté in butter until golden and just tender (3–5 min). Season.

 6. Wilt the Spinach

1. Heat olive oil in a pan, add garlic slices, and cook briefly.

2. Add spinach and stir until just wilted.

3. Season with salt and a little lemon juice. Keep warm.

 7. Poach the Sea Bream

1. Season fillets with salt.

2. Bring a shallow pan of water (or stock) to just below simmer.

3. Poach fillets gently for 5–6 minutes until just opaque and cooked through.

4. Remove and drain on paper towel.

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Plating Instructions

1. Place a bed of wilted spinach in the center of each plate.

2. Top with a poached sea bream fillet.

3. Arrange chanterelles artfully around the fish.

4. Place two ravioli per plate near the fish. If you make one bigger version, then it can be placed on the fillet like a ‘top hat’ but don’t lose sight of the fillet!

5. Spoon the butter sauce generously around the components.

6. Dot the spinach-basil oil in the butter sauce for visual contrast.

7. Finish with a fine chili drizzle around or near the ravioli or fish for a pop of color and heat.

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 Tips & Variations

• Sea bream alternatives: Sea bass, snapper, or cod.

• Homemade ravioli: Fill with finely chopped wild mushrooms, shallot, and mascarpone.

• Vegan version: Replace butter with vegan butter, and use vegan ravioli.