While we await warmer temperatures (not so) patiently, we're dreaming of outdoor feasts. Once again, our favourite chef, Matthew Burgess, has created a recipe just for us celebrating the seasonal British gems of crunchy asparagus and melt in the mouth jersey royals. Mat's paired them with delicate seabass, supercharged with his very own BLAK FIRE sauce. Don't be fooled by the simplicity of this recipe - in only five steps, this dish packs a real punch delivered with sultry smokiness thanks to the small but mighty Alfa Forni oven

Equipment suggestions: 

Ingredients:

  • 2 fillets of seabass tied together 
  • 1 bunch British asparagus
  • 2 cups cooked and lightly crushed jersey royal potato’s  
  • 3 tablespoons BLAK FIRE sauce
  • 2 tablespoon olive oil 
  • Pinch salt and pepper 

 

Method:

1. Preheat the Alfa to 200c

2. Place in the cast iron pan into the oven to heat 

3. Once hot, pour in the olive oil and fish and slice back into woodfire oven

4. After 5 minutes take the pan out and flip the fish, place into the pan the asparagus and the crushed jersey royals and cook for another 5 minutes.

5. Pour the BLAK FIRE onto the plate, next spoon on the potato’s , asparagus and after removing the string lay over the fish. Finish with a little more olive oil.

 

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June 13, 2024 — Lily Courtauld