Ingredients
Serves 22 X 500gm Bream, cleaned & scaled
1 bunch fresh asparagus
250gm Kipfler Potatos, peeled, pre-steamed and sliced
Salt and pepper
Lemon Butter Sauce
125gm butter
Juice of 1 lemon
Tomato Sauce
1 onion, finely diced
3 garlic cloves, crushed
1 small chilli, deseeded and finely chopped
2 X 400gm cans chopped tomato.
1 tsp caster sugar
1 bunch coriander, chopped
2 tbsp capers, rinsed and drained
Salt and pepper to taste
Method
Barbecue the bream for 5 minutes on each side.
Add the potato slices to the barbecue and cook for 2 minutes each side until golden. Season with salt and pepper to taste.
To make the lemon butter sauce, add the lemon juice to a small pan and bring to the boil. Add the butter a little at a time and stir until melted and thick.
Add the trimmed asparagus to a pot of boiling water and simmer for 3-5 minutes until cooked. Strain all water and keep warm.
To serve: On two large plates arrange asparagus as a bed, top with the potato (overlapping to form a nice base, top with the whole bream and spoon over the lemon butter sauce. Add a nice dollop of tomato sauce (see recipe or use a commercial tomato relish) and enjoy!
Tomato Sauce
Heat oil large pot, add the onion and fry for 3-4 minutes until soft. Add garlic and cook for 1 minute more. Add tomato and sugar and bring to boil. Reduce heat and simmer for 10 minutes until sauce thickens.
Add the coriander and capers, stir through and season with salt and pepper.
Ken Marquett is from Milano's on the Lake:
www.milanosonthelake.com.au