Black tailed Bream, or as we commonly call it 'Kahlija', is one of the finest fish found in our waters. The flesh is delicate and milky white so I simply fry it in a dry non stick pan. The rest are textures and flavours added to produce a meal fit for a King.
4 Black tailed bream(approx 300g each)
2 cloves garlic
2 tbsp olive oil
4 large potatoes
250g black pudding
4 slices Parma ham
Salt & Pepper
Tomato and Lemon Salsa
4 large Tomatoes
3 Pickled onions
1 clove garlic
2 spring onions
1 lemon
1 tsp honey
4 tbsp olive oil
1 tbsp chopped fresh parsley
Salt & Pepper
Clean, descale and fillet the fish. Divide each fillet in two lengthways place on a plate, cover and set aside.
Skin deseed and dice the tomatoes put in a mixing bowl. Using a serrated knife, carve around the lemon removing both rind and pith. Slice out the segments and add to tomatoes. Squeeze remaining juice over. Add crushed garlic, chopped pickled onions, parsley, honey, oil, seasonings and mix well. Leave to marinade.
Wash potatoes and put in a pot, cover with water and bring to boil. Lower heat and cook for 20 minutes until cooked through. Drain and skin. Heat 2 tbsp olive oil in a non stick frying pan, add crushed 2 cloves garlic, then add potatoes. Using potato masher just squash potatoes till they just break. Season with salt and pepper and continue to fry for just 5 minutes then turn off heat and cover to keep warm.
Heat another non stick frying pan, add Parma ham and dry fry till crisp. Set aside. In the same pan add black pudding, season with salt and pepper and dry fry to form crispy nuggets. Remove from pan and set aside. Wipe clean the pan and heat again. Add fish fillets, skin side down and fry for just 3 minutes the cover and cook for further one minute.
Finally, plate the dish by spooning squashed potatoes, then arrange fish fillets on top. Pour around tomato salsa and garnish with crispy Parma ham and fried black pudding nuggets.
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