less than 30 mins
1 to 2 hours
By Bryn Williams
From Saturday Kitchen
For the dashi
- 1kg/2lb 4oz sea bream bones
- 2 litres/3½ pints chicken stock
- handful dried mushrooms
- ½ chilli pepper
- ½ bunch coriander
- 1 garlic clove, roughly chopped
- 100g/3½oz fresh root ginger, peeled and roughly chopped
- 2 large handfuls bonito flakes
- 3 sheets kombu seaweed
- soy sauce, to taste
- 1 lime, juice only, to taste
For the minestrone
- 50g/1¾oz frozen peas
- 50g/1¾oz broad beans
- 50g/1¾oz courgette, balled using small parisian scoop
- 50g/1¾oz carrot, balled using small parisian scoop
- vegetable oil, for frying
- 1 sea bream, skin-on, pin-boned
- 3 sprigs tarragon, leaves picked
- 1 large squid, cured on nori seaweed for 12 hours, thinly sliced
- salt and freshly ground black pepper
- Preheat the oven to 160C/140C Fan/Gas 3.
- To make the dashi, put the bream bones on a baking tray and roast for 15 minutes.
- Put the bream bones in a saucepan with the stock and simmer for 30 minutes. Add the remaining ingredients and cook for 15 minutes. Remove from the heat and allow to cool slightly. Pass the liquid through a fine sieve and season to taste with soy sauce and lime juice.
- To make the minestrone, bring the dashi to the boil and blanch the vegetables for 1 minute and remove with a slotted spoon.
- Add a dash of oil to a frying pan over a medium heat and fry the sea bream for 5 minutes on each side, or until cooked through.
- To serve, divide the squid between two bowls and season with salt and pepper. Place the vegetables on top of the squid and pour over the dashi. Cut the sea bream in half and divide between the bowls.