Ocean Made Chef - March - Ocean Made Seafood

Sea Bream, with Potato mayonnaise, grilled Cos, bacon and peas

Howard Stamp, The Lincoln Hotel

Serves 4

This is one of the best-selling recipes on our menu. I like it because it’s a representation of us at The Lincoln as we’re an old-school pub doing things in new ways.

This is a play on a classic dish that we’ve updated. It’s honest, homemade and put together simply with not too many flavours. It is what I like to cook and what I like to eat.

Ingredients

4 fillets of Sea Bream or other white fish
2 baby Cos lettuce, cut in half and washed
3 rashers smoked bacon or pancetta
250 gm fresh peas, blanched or frozen peas are fine
1 lemon
Olive oil for cooking and dressing

Potato Mayonnaise

200 gm boiled potato, cold
2 cloves garlic
1 egg yolk
150 ml light olive oil
75 ml water
1 tsp Dijon mustard

Method

Season the fillets and cook in a hot pan, skin-side down for approximately three minutes, turn the fillet and finish for one more minute.

Put aside to rest. To cook the cos lettuce, season well and put cut-side down in the pan. Cook for approximately 4 minutes, until the leaves are browned at the edges.

In a separate saucepan, cook the bacon or pancetta pieces until well-coloured and add the peas. Stir the bacon and peas together, over the heat until cooked through.

Place all ingredients except the oil in a food processor. Puree, then add the oil slowly as if making mayonnaise. When smooth, check seasoning and put to one side (can be made a day or two in advance).

Spoon the mayonnaise on a plate and service the fish, cos lettuce, peas and bacon next to it.

About Chef

Howard Stamp grew up in Devon, in the south-west of the UK and worked in London and Oxford before coming to Australia nine years ago.

He was sous chef at MoVida in the CBD and co-owner and head chef at Green Park Dining (now Park St.) in Carlton North, before heading up the kitchen at The Lincoln Hotel in Carlton, a popular pub that was awarded 2017 Pub of the Year by Time Out.

Why this recipe?

This is one of the best-selling recipes on our menu. I like it because it’s a representation of us at The Lincoln as we’re an old-school pub doing things in new ways.

This is a play on a classic dish that we’ve updated. It’s honest, homemade and put together simply with not too many flavours. It is what I like to cook and what I like to eat.

Howard has been working on-and-off with Ocean Made since he arrived in Australia nine years ago. “The service is really good, they do what they say they’re going to do and are always flexible with us. Nothing is ever an issue for them, the quality of the produce is great and if anything ever needs fixing, it’s no problem.”