Wild Peterhead black bream with pickled local vegetables

4 fillets of wild black bream, skin on, scaled and pin-boned
1 red onion, peeled and finely sliced
1 tsp crushed coriander seeds
1 clove garlic, thinly sliced
1 carrot, peeled and thinly sliced
½ bulb fennel, peeled and thinly sliced
1 stick celery, peeled and thinly sliced
50 ml (2 fl oz) white wine vinegar
100 ml (4 fl oz) local rapeseed oil
A bunch of fresh coriander
4 medium potatoes, cooked and peeled
Salt and pepper
Pinch of saffron
Lemon juice

In a thick bottomed pan, sweat the onion in the rapeseed oil and add the coriander seeds. Add the garlic and cook until soft, then add the carrot, fennel, celery and white wine vinegar with a pinch of saffron. Season with salt and pepper and stir to combine. Cook this on a low heat until just tender, and add the sliced potatoes, lemon juice and lay the fillets of fish on top. Baste the fish with the cooking liquor until just cooked. Rip the coriander leaves and scatter over the fish. Place on to four warmed plates and serve immediately.

(Serves 4)

Café St Honoré, Edinburgh — 
Chef of the Year 
Chef Neil Forbes

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