Pan Fried Bream with a Pesto Cream Sauce served with Crushed New Potatoes

hotel : The Castle Hotel in Bishops Castle : front view (100x125)Rare Recipe from The Castle Hotel, Bishop's Castle

Bishops Castle is just down the road from Ludlow, which for a time boasted more Michelin starred restaurants than London! The Castle doesn't do Michelin, but they use the same local suppliers. The Castle aims to produce modern, good pub food that is healthy, hearty, flavoursome and fresh.

Pan Fried Bream with a Pesto Cream Sauce served with Crushed New Potatoes (serves 4)

recipe : Pan Fried Bream with a Pesto Cream Sauce served with Crushed New Potatoes : The Castle Hotel, Bishop's Castle (300x250)

Ingredients

Method

  1. First of all roughly chop the vegetables into pieces about a centimetre square, mix in a roasting tray with a generous dash of olive oil. Roast in an oven at 200°C for 25 minutes. These will be done once the carrots are soft and the peppers have a slight browning on them.
  2. Add the new potatoes to cold water and bring to boil, keep checking the potatoes with a knife until it slides in easily, then crush lightly with a potato masher.
  3. Also bring 600ml of double cream to boil then immediately reduce to a simmer. Leave to simmer for 10 minutes, then add 4 tablespoons of pesto to the mix and simmer for a further 5 minutes.
  4. Bring a large heavy based frying pan (or two smaller ones) to a medium/hot heat, with a dash of cooking oil. Place the eight fillets skin down on in the pan. Cook for 2 minutes then flip the fillets over and cook for a further 30 seconds then remove the frying pan from the heat completely and allow the fish to continue cooking for a further 2/3 minutes in the frying pan. (Times may vary depending on size and thickness of fillets.)
  5. Place the bream on top of the crushed new potatoes, drizzle the pesto cream over the fillets and then scatter the roasted veg around the plate. Serve with a slice of fresh lemon.