Black Bream Recipe With Almonds & Broccoli Purée - Great British Chefs

Ingredients

• 4 black bream fillets, each weighing 130g
• 40g of butter
• 10g of salt
• olive oil
• 300g of broccoli
• 100ml of white chicken stock
• 30ml of double cream
• 20g of butter
• 5g of parsley leaves, lightly chopped
• 1 pinch of salt
• black pepper, freshly ground, four turns
• 60g of brown shrimp
• 280g of banana shallot, finely diced
• 1 bay leaf, small
• 1 bulb of garlic, finely sliced
• 1 pinch of thyme, chopped
• 70g of golden raisins
• 45g of capers
• 60ml of white wine vinegar
• 30ml of lemon juice
• 130g of butter
• 1 pinch of black pepper, freshly ground
• 400g of purple sprouting broccoli
• 60g of whole almonds, toasted
• 1 pinch of parsley, chopped