Fillets of Sea Bream Wrapped in Denhay Smoked Streaky Bacon, Pea & Walnut Pesto, Confit Potatoes

Method

Confit Potatoes

Melt the butter in a pan, add the garlic and thyme, peel and slice the potatoes into a bowl and mix with the butter. Season well with Maldon Salt and cracked black pepper. Line a baking dish with greaseproof paper and layer in the potatoes. Cover with another layer of greaseproof and wrap in tin foil. Bake at 150o/c for c. 1.5hrs until the potatoes are soft. Place a tray on top to compress the potatoes. Leave for an 1 hr at room temp before chilling overnight in the fridge. Just before serving, turn out the potatoes and cut them into shapes. You could use a cutter if you like. To reheat, shallow fry in a little olive oil until golden and crispy.

For The Pesto:

Blanch the peas for 2 minutes and cool down in cold water and drain. Put the olive oil, peas, basil leaves, walnuts and garlic into a blender and season with salt and pepper. Blend until smooth, then fold in the grated parmesan. Set aside.

For the Sea Bream:

Trim your fillets of Sea Bream and wrap carefully in the Denhay Bacon. Secure with cocktail sticks. Heat a non-stick pan, add a little oilive oil and put the fillets in serve side down, and cook until golden, then turn. Add a knob of butter and some fresh thyme sprigs and bast the fish until cooked.

Plate the potato, add pesto and place the fish on top. Serve with a mustard dressing or simply add some of the butter used to cook the fish.