Seabream Gratin

By Jean Imbert

Voted Chef of the Year 2019 by GQ and one of the 50 Most Influential French People by Vanity Fair. Jean Imbert’s vision is to restore the glory of ancient French cuisine, with a new energy and vibrant soul. Inspired by the great traditions of French gastronomy, chef Jean Imbert has sought to recapture the splendour of its culinary art with recipes that have shaped the golden age of gastronomy across the world, whilst remaining deeply modern.

Method

Chop the shallots. Place in a casserole, add the crushed pepper and half of the white wine and reduce the volume by three quarters.

Slowly incorporate 200g of very cold cubed butter. Finish with a dash of lemon juice and infuse this mixture with the basil leaf for five minutes. Strain through a fine meshed sieve.

In a casserole melt the remaining butter. Add the garlic clove and sautée the spinach for one minute. Keep on the side in a clean bowl.

Roughly chop the button mushrooms and fry them in the same hot casserole. Deglaze the pan with the remaining white wine and leave to cook for an additional 5 minutes.

In a clean pan lightly fry the sea bream fillets in a drizzle of olive oil for about two minutes on each side.

To Serve

Reheat the mushrooms in a poissonière. Place them in the centre of the dish with the spinach, the beurre blanc reduction and the sea bream. Coat with breadcrumbs.

Grill in the oven over moderate heat. Garnish with a few spinach leaves and slivers of button mushrooms.