Grilled Seabream with asparagus and wild garlic alioli
Perfect for pescatarians, this grilled sea bream with asparagus and wild garlic alioli will make you feel like you’re on holiday at home. If it’s the wrong season for wild garlic then basil is a good substitute here.
Grilled Seabream with asparagus and wild garlic alioliPrint
- 2 x 900g sea breams, gutted and scaled
- 2 tbsp olive oil
- Salt flakes to season
- 2 bunches of green asparagus, peeled and tough stalk removed
FOR THE WILD GARLIC ALIOLI
- 1 bunch wild garlic
- 1 tsp English mustard
- 20ml water
- A pinch of white pepper powder
- 2 lime, 1 grated and 1 juiced
- 100ml extra virgin olive oil
- 100ml sunflower oil
- A pinch of salt
- Blend the wild garlic with the olive oil until it has formed a puree. Strain the oil from the green paste and set the oil aside.
- Place the wild garlic paste in a pint-size glass or similar container together with the English mustard, water, lime juice, a pinch of salt and white pepper powder and start blending while pouring the green oil (keep 2 tbsp aside to finish the dish) and the sunflower oil in a thin stream until fully combined. The texture should be like double cream.
- Peel the asparagus and wash them. Place over the grill on medium heat and cook for 4 minutes so they steam briefly with the residual water from washing them. Brush some oil over them, season with salt flakes and let them continue to grill for a further 3 minutes, depending on their thickness.
- Fillet the sea breams, season with salt, brush with olive oil and grill over medium heat skin side down for about 7 minutes or until ready.
- Plate up by pouring a generous spoonful of the wild garlic alioli as a base on the plate. Place the sea bream over it with the asparagus on top. Drizzle with the reserved green oil and enjoy!