Nick Alvis and Scott Price's sea bream with sumac and crushed crab potatoes
We’re bringing you another slice of sun, sea and sizzling food. This week we’re taking in the stunning sights of the Burj Al Arab in Dubai, as top local chefs Nick Alvis and Scott Price welcome us to their restaurant Folly.
Nick and Scott are serving up a taste of sunshine with their delish sea bream with sumac and crushed crab potatoes.
Sea bream with sumac, crushed crab potatoes and a tomato and basil dressing
For the potatoes
20g fresh white crab meat50g baby new potatoes (or any small waxy potato) cooked in hot olive oil until soft10g freshly picked coriander
For the tomato and basil dressing
10g red onion (finely diced)1 clove of garlic1 ripe tomato blanched, peeled and seeded cut into dice2 large basil leaves (diced)Coriander leaves (lightly chopped)1 tsp freshly squeezed lemon juice200ml virgin olive oil1 tsp white vinegar½ star anise1 sprig rosemary1gm of dried sumac powder1 sprig thyme5 white peppercorns (crushed)
For the fish
2 x 100g sea bream fillets (or your favourite white fish)
1. Start with the potatoes. Cook the potatoes in olive oil for approximately 45 mins or until you can crush easily with 2 fingers.
2. Once cooked remove the potatoes from oil, leave to cool and put to one side
3. Now for the dressing. In a small saucepan warm the olive oil, garlic, thyme, rosemary, star anise, red onions, peppercorns, salt and white vinegar and leave to infuse for at least 20 mins.
4. Meanwhile in a non-stick pan with a little oil pan fry the sea bream skin side down until crispy (approx 4-5 mins) then flip over and cook for a further 30 seconds and then remove from the pan.
5. Whilst the fish is cooking, crush the potatoes with a fork whilst gently heating and add the fresh crab meat, coriander - season to taste and put on the plate
6. When the fish is cooked and ready to serve add the sumac, basil, coriander, diced tomatoes and lemon juice to the dressing
7. Serve immediately with the sea bream and crab crushed potatoes