In a large non- stick frying pan, add the butter and when at 80c pop the fish in, hold it down to stop it curling and cook for 10 minutes. Drain onto paper and remove the skin.
Cook the tomatoes in a pan in a drizzle of olive oil until just soft. Gently cook the sea vegetables in a knob of butter.
Meanwhile, put the tomato consommé into a pan, bring to the boil and reduce by half. Add the cream into a pan, bring to the boil and reduce by half. Whisk in the butter to form a thick sauce, then whisk in the lemon juice and finish with chives.
To serve, pop the fish onto plates Dot with tomatoes and sea vegetables and lemon gel and spoon over the sauce.
In a large non- stick frying pan, add the butter and when at 80c pop the fish in, hold it down to stop it curling and cook for 10 minutes. Drain onto paper and remove the skin.
Cook the tomatoes in a pan in a drizzle of olive oil until just soft. Gently cook the sea vegetables in a knob of butter.
Meanwhile, put the tomato consommé into a pan, bring to the boil and reduce by half. Add the cream into a pan, bring to the boil and reduce by half. Whisk in the butter to form a thick sauce, then whisk in the lemon juice and finish with chives.
To serve, pop the fish onto plates Dot with tomatoes and sea vegetables and lemon gel and spoon over the sauce.
