The Times Magazine 35Carefully zest the clementines
then halve them and squeeze
the juice. Sieve the juice into a
heavy-bottomed saucepan. Add
the zest, eggs, sugar and butter.
Place the pan over a gentle heat
and stir gently until the curd
thickens, about 10 minutes or so.
Tip the curd into a bowl, cool,
cover and refrigerate.
FILLET OF BREAM
WITH OLIVE SALAD
Serves 2-4
This is a variation on a
magnificent dish from Alastair
Little, who is the godfather of
modern British cooking.
- 16 black olives, pitted
- 1 garlic clove
- 1 shallot, spring onion
or red onion - 10 capers, preferably
salt-packed - 4 sundried tomatoes
- 1 tbsp red wine vinegar
- 30ml extra virgin olive oil
- 2-4 bream fillets
- Flaky salt and black pepper
- A large bunch of flat-leaf
parsley, leaves picked - Parmesan, to serve (optional)
- 2 lemons, halved
- Prepare the salad. Chop
together the olives, garlic, shallot,
spring onion or red onion, capers
and sundried tomatoes. Assemble
them in a bowl. You want a finely
chopped salad, not a puree, so
do not use a processor. Pour over
the vinegar and oil and set aside. - Heat a griddle pan over a
moderate heat. Lightly brush the
skin side of the fish with oil and
sprinkle with salt. Cook skin-side
down for 6-7 minutes, then
gently lift up and flip over. Cook
for a further 30 seconds. - Meanwhile, finish the salad by
adding the parsley and a twist of
black pepper, then toss and taste.
Add the parmesan if you like. - Arrange the fish on a dish with
the lemon halves and the salad
alongside, then serve.
Eat!
QUO VADIS