Gilt head bream with tiger prawn skewer and lemon beurre blanc

PUBLISHED: 10:02 05 November 2013 | UPDATED: 10:04 05 November 2013

EXG NOV 13 recipe roslin

EXG NOV 13 recipe roslin


Marek Dabulis says it was food which brought him to the The Roslin Beach Hotel in Southend from Poland. ‘I like to cook and so it’s nice to do it here in England as my job.’ Marek arrived seven years ago and he still loves to be in the kitchen. He has dreams one day of achieving a Michelin star, but in the mean time he’s happy as long as his diners are too. Here Marek shares his recipe for a fish dish with a difference.

Ingredients: -

Serves 4

4 bream fillets

16 new potatoes

¼ cup of extra virgin olive oil

A tbsp of tomato puree

3-4 cloves of garlic

1 large onion (peeled, thinly sliced)

¾ cup of diced celery

¾ cup of shredded carrots

A tbsp of finely-chopped parsley

1 shot of white wine vinegar

Salt, pepper and sugar to taste

12 large tiger prawns

250g of spinach

For the beurre blanc

2 tbps of lemon juice

4 tbps of white wine vinegar

2 shallots (finely chopped)

4 tbps of double cream

1 cup of cold butter cut into cubes


Place a large skillet on your stove over a medium high heat and add the olive oil, onions, garlic, celery, carrot and parsley and sweat the vegetables for about 5-6 minutes. Now add the white wine vinegar and tomato puree, salt, pepper and sugar and bring back to a boil, them simmer for 15 minutes or until the sauce has thickened.

To create the beurre blanc, in a medium saucepan over a medium high heat, bring the lemon juice, white wine vinegar and shallots to a boil. Continue boiling the mixture for 3-5 minutes until it reduces and thickens slightly. Add the double cream to the glaze and boil it for an additional 2 minutes. Add the butter, one piece at a time, whisking into the sauce allowing each piece of butter to fully dissolve before adding the next one. When the last piece of butter has been whisked in, remove the pan from the heat and drain out the shallots if desired. Season the beurre blanc with salt and pepper and keep in warm place.

Cook the new potatoes and crush. Add salt and pepper.

Grill your tiger prawns on skewers with butter for 2 minutes.

Season the flour generously with salt and pepper, dust the bream with the flour and shake off any excess. Raise the heat under the pan and fry the bream skin side down over a high heat until browned on both sides, then reduce the heat and fry for about 3 more minutes until cooked through.

In a pot, heat the butter and add the spinach, salt and pepper. Cook for about 2 minutes and drain. On a warm plate put a large ring and add the crushed new potatoes then place a layer of spinach followed by the tomato, shredded vegetables. Place your bream fillet on top and tiger prawn skewer on the bream. Finally drizzle the beurre blanc around the outside of the dish and garnish with mini capers, micro coriander and goji berries.

Get the taste

The Roslin Beach Hotel

10-16 Thorpe Esplanade



01702 586375

Latest from the Essex Life