Grilled Bream, Crushed New Potatoes, Ginger Butter with Mylor Prawns and Cucumber (Serves 2)

Ingredients:

4 fillets of black bream, trimmed and pin boned
100g Mylor prawns, live or a handful of grey shrimp
½ cucumber, diced
2 cloves of garlic, crushed
200g butter
Small bunch parsley, chopped
8 new potatoes
100g ginger
1 lemon

Method:

1). Grate the ginger and wring through muslin cloth, reserve the juice and mix with a little lemon juice.

2). Cook the new potatoes, peel and crush with a fork with some butter and the parsley, season and keep warm.

3). Fry the garlic and the prawns (if you’re using live ones from Mylor, blanch in boiling salted water, cool and peel first) in the remaining butter for a few minutes. Add the ginger juice to taste and the diced cucumber, season and keep warm.

4). Season and oil the bream, place on a tray and grill for about 4 minutes until cooked. Place the fish on top of the potatoes in a large bowl and dress with the sauce.