Anthony Gaughan’s Sea Bream with Potato Rosti and Dill Velouté
4 large sea bream fillets
For the potato rosti
4 large potatoes
1 large onion
For the dill velouté
20g garden peas
20g mussel meat
50g fresh dill
For the potato rosti, grate potatoes and chop the onion very finely. Squeeze them out in a cloth to get rid of any moisture. Mix through the butter and place in a tin. Bake at 170°C for 1 hour and cut to shape.
For the velouté, heat the cream and milk in a pan, bring to boiling point and add the butter. Add the peas and mussels and cook out. At the end, add the dill to keep the colour.
Heat a pan until smoking hot. Put the bream in, skin side down. Cook for 2 minutes until skin is golden and crispy, turn over and cook a further minute, and add a small squeeze of lemon. Place all the elements neatly on a plate.
Anthony Gaughan is head chef at The Exchequer in Dublin. This dish is part of the restaurant’s new summer menu, theexchequerdublin2.ie. Photograph by Andrea Flanagan.