Sea Bream with a Herb Vinaigrette, Pickled Cucumber and Clams

Thinly sliced sea bream fillets served with a fresh herb vinaigrette, pickled cucumber, and tender sliced razor clams.

Healthy Seafood Appetiser Dairy Free Low Carb

Estimated Nutrition

Calories

414.4

kcal / serving

2486.2 kcal total

Carbs

26.4g

per serving

158.4 g total

Fat

19.8g

per serving

118.8 g total

Protein

23.7g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Sugar

CondimentsSauces

200

Rice Vinegar

tbsp

Dijon Mustard

Fruits

piece

Lemon

juice only

Liquids

100

White Wine

NutsSeeds

bunch

Parsley

small bunch

bunch

Mint

small bunch

bunch

Basil

small bunch

Salt

to taste

Black Pepper

freshly ground, to taste

piece

Garlic

finely chopped

OilsFats

100

Olive Oil

dash

Olive Oil

for frying

Seafood

piece

Anchovy

piece

Sea Bream

filleted, skin removed and pin boned

piece

Razor Clams

Vegetables

piece

Cucumber

finely chopped

piece

Red Chilli

finely chopped

piece

Ginger

small piece fresh root, grated

Caper

drained

piece

Shallot

finely chopped

Method

Arrange sea bream on plates, top with herb vinaigrette, clams, and pickled cucumber.

Drain clams, remove meat from shells, and finely slice the meat.

Combine rice vinegar, sugar, chilli, and ginger in a saucepan and heat until sugar dissolves.

Add 100ml white wine and clams to the pan, cover, and steam for three minutes.

Strain the warm liquid over the chopped cucumber and set aside to cool.

Fry shallots and garlic in olive oil until soft but not coloured.

Thinly slice sea bream fillets diagonally with a sharp knife.

Gradually add 100ml olive oil while blending until the vinaigrette reaches a spreadable consistency.

Blend herbs, anchovies, lemon juice, capers, and mustard in a food processor.