Sea Bream with Morecambe Bay shrimps

Sea Bream with Morecambe Bay shrimps, sautéed kale, 
samphire and mustard velouté


Serves 4

  • 4 boneless sea bream fillets, about 200g each
  • A squeeze of lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 200g Morecambe Bay shrimps or brown shrimps
  • 3 tablespoons chopped chives
  • Sea salt and freshly ground black pepper

For the Mustard Velouté

  • 2 tablespoons olive oil
  • 3 shallots, peeled and finely sliced
  • 4-5 garlic cloves, peeled and sliced
  • A handful of thyme
  • 1 bay leaf
  • ½ teaspoon white peppercorns, lightly crushed
  • A pinch of rock salt
  • 375ml dry white wine
  • 500ml Chicken Stock
  • 250ml double cream
  • 1 tablespoon wholegrain mustard

For the sautéed Kale and Samphire

  • 250g marsh samphire, woody stems removed and soaked for an hour
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 2 shallots, peeled and thinly sliced
  • 200g kale, thinly shredded
  • A squeeze of lemon juice


  1. First, make the mustard velouté. Heat the oil in a deep pan over a medium-high heat. Tip in the shallots, garlic, herbs and peppercorns. Stir and sweat the vegetables for 4-6 minutes until the shallots begin to soften. Pour in the wine and bring to the boil. Let it boil until reduced by two-thirds. Now add the chicken stock and bring the liquid back to the boil. Cook until reduced again by half. Add the cream and mustard and bring to a simmer. Season with salt and pepper to taste. Strain the sauce through a fine sieve into a clean saucepan, ready to reheat before serving.
  2. For the samphire and kale, bring a pot of water to the boil and have ready a bowl of iced water. Blanch the samphire for a minute, refresh in the iced water until cool, then drain again. Heat the butter and oil in a frying pan until very hot. Add the shallots and sauté for a minute. Add the kale and samphire and stir well. Sauté for 5-8 minutes, stirring occasionally, until the kale is tender. Season with salt, pepper and lemon juice to taste. Remove the pan from the heat. Keep warm or reheat just before serving.
  3. Preheat the oven to 180 degrees Celsius/Gas Mark 4. Lightly score the skin of the sea bream fillets then rub them with salt, pepper and lemon juice. Heat the olive oil in a wide ovenproof frying pan until hot. Add the fillets, skin side down, and gently press them down with a spatula so the skins won’t curl. Fry for 2-3 minutes until the skins are golden brown and crisp. Flip them over and cook the other sides for another 2-3 minutes or until the fish has cooked through. Remove the fish to a warmed platter and return the pan to the heat.
  4. Add the butter and shrimps and sauté with a little salt, pepper and lemon juice for a minute. Stir in the chives and then remove the pan from the heat. Serve the sea bream fillets with the samphire and kale, buttered shrimps and mustard velouté.