Jean Imbert’s luxury seafood inspiration

Method

1. Chop the shallots and place in a pan with the peppercorns and half the white wine then heat to reduce by three quarters.

2. Gradually add 200g of cold butter to the pan, followed by a dash of lemon juice.

3. Add the basil leaf to the pan and leave to infuse for five minutes.

4. Strain the contents of the pan through a sieve.

5. Melt the remaining butter in another pan, add chopped garlic and spinach and cook for one minute to wilt the spinach then drain.

6. Use the same pan to cook the coarsely chopped Paris mushrooms on a high heat.

7. Deglaze the pan with the remaining white wine and cook for another five minutes.

8. Cook the sea bream fillets in olive oil without letting them brown, this will take roughly two minutes on each side.

9. Gather all the ingredients in the centre of a pan with the sea bream on top and sprinkle with breadcrumbs.

10. Grill until golden then decorate with a few spinach shoots and fine shavings of button mushrooms.