Sea Bream Wellington Recipe

Ingredients

• 250g of strong flour, ideally T65 flour
• 250g of butter, chilled, cubed
• 4g of sea salt
• 125g of ice cold water
• 1 bream, ideally gilt head bream, weighing approx. 750g, gutted and scaled
• 1 egg, beaten with a pinch of salt for egg wash
• 200g of salmon fillets, skinned and diced
• 1 egg white
• 200g of double cream
• 2 nori sheets
• 1 pinch of ground nutmeg
• 1 pinch of Espelette pepper
• 1 banana shallot, finely diced
• 1 carrot, finely diced
• 1 fennel bulb, finely diced
• 5g of chopped chives
• 5g of chopped parsley
• 5g of chopped tarragon
• 5g of chopped dill
• 1 cucumber
• 200ml of apple juice
• 20g of dill
• 10g of white balsamic vinegar
• 4g of Chardonnay
• 1g of salt
• 500g of cauliflower, finely diced
• 75g of butter
• 2g of salt
• 500ml of milk
• 10g of bonito flakes
• 10g of dried shrimp
• 500g of cucumber juice
• 25g of ginger
• 10g of chardonnay vinegar
• 8g of sea salt
• 20g of double cream
• 250g of unsalted butter
• 10g of Oscietra caviar
• 10g of trout roe
• 1/2 finger lime
• pickled cucumber, (small dice from previous step)
• 3g of chopped dill
• 3g of chopped chives
• 4 radishes
• 8 Romanesco florets
• sea herbs
• 50g of butter
• 100g of water