Gilt head bream fillet on chive mash with samphire and a langoustine sauce recipe

Level of difficulty: confident cook Scale, bone and fillet the bream.

Heat the oil in a saucepan and fry the langoustine shells, onions, fennel, garlic, leeks and paprika for 15–20 minutes, or until golden brown. Add the brandy, let it flame, then add the white wine, tomatoes and tomato purée. Add 1 litre of water and simmer for 20 minutes.

Liquidise the langoustine sauce and pass through a fine mesh sieve. Bring the sauce to the boil, add 500 ml of the fish stock and reduce the liquid by half. Add most of the cream and cook at a steady simmer for 10 minutes.

Peel and quarter the potatoes. Boil in a saucepan of water. When cooked, pass through a ricer, place in a tray and leave to cool.

Take off the woody pieces from the samphire and place in the fridge. Chop the chives.

When ready to serve, bring the langoustine sauce back to boiling point, add 250 g of the butter and heat for 2–3 minutes to finish.

Place the rest of the fish stock into large deep tray and poach the bream, 6 fillets at a time, for 10 minutes.

Melt most of the remaining butter in a saucepan, add the mashed potatoes and heat for 5 minutes. Add a dash of cream and chives just before serving.

Cook the samphire in a water and butter emulsion for 2 minutes.

Check seasoning, then place the mash in the centre of the plate, top with samphire and bream, and serve with langoustine sauce around the plate.

SBS cook’s notes This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.