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Sea bream with a creamy clam tagliatelle

Published on March 8, 2016
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When it’s chilly out, you can’t beat a bowl of comforting creamy pasta. Try this sea bream and clam combo from Stewart Brown of The Wharf House in Gloucester for a real mid-week warmer

sea bass

Serves 4

You will need

For the pasta:

00 pasta flour 140g
Egg 1
Egg yolk 1

For the sauce:

White onion
1, finely diced
Olive oil 1 tbsp
Fresh thyme 1 tbsp
Fresh dill 1 tbsp
White wine 150ml
Butter 50g
Double cream 200ml
Salt and pepper

For the fish:

Sea bream 4 fillets
Clams 24

Method

For the pasta:

  1. Put the flour and eggs in a food processor and blend until the mixture resembles fine breadcrumbs, then knead the mixture into a ball. Wrap in cling film and leave in the fridge for an hour to rest.
  2. After an hour, remove the dough from the fridge and flatten into a rectangle. Cut in half length ways, fold in half and pass the dough through the pasta machine at the widest setting. Repeat this process about 7 times without changing the setting. Repeat with the other half of the dough.
  3. Now pass the dough through the pasta machine without folding, starting at the widest setting and working down the settings with each pass. Repeat this process with both halves of the dough until you get down to the penultimate setting on the machine. Fit the attachment to make tagliatelle and run the pasta through the machine to shape the pasta.
  4. The pasta can be left to dry or used straight away if desired.

For the sauce:

  1. Heat the oil in a pan and add the finely diced onion and fry until softened.
  2. Remove the thyme leaves from the stalks and chop finely. Remove the bigger stalks from the dill and also chop finely then add both to the pan.
  3. Cut the butter into 1cm cubes and whisk into the onion and herbs until melted. Then pour in the wine and reduce by 75%.
  4. Add the cream and leave to simmer for 10-15 minutes. Season to taste.
  5. Bring water to boil in a saucepan ready for the pasta.

For the fish:

  1. While the sauce is simmering and the water is coming to a boil, place the fish skin up on a sheet of buttered greaseproof paper on a baking tray. Place in an oven at 200°c for 3-4 minutes.
  2. At the same time, put the clams into the simmering sauce for 3-4 minutes until cooked. The shells should be open after cooking, discard any that do not open.
  3. After adding the clams, cook the pasta in boiling water for 3 minutes until cooked. Strain and add to the sauce.
  4. Remove the fish from the oven and plate the clam sauce and pasta into a bowl with the sea bream on top. Garnish with dill.

Chef’s tip: ‘For a quick week night supper, cheat and grab some fresh pasta at the supermarket, no one needs to know!’ says Stewart.

Try more of Stewart’s impressive dishes at The Wharf House Restaurant with Rooms in Gloucester. His new tasting menu is just £39.99 and looks set to be a six course foodie feast. Have a gander at the line-up here.

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