Grilled Seabream with Asparagus and Wild Garlic Aioli by Omar Allibhoy Recipe

wild garlic

🥗Healthier: spinach

💰Cheaper: garlic

Spinach provides a similar green flavor, while garlic offers the pungency.

seabream

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a lean fish option, while tilapia is more budget-friendly.

Prepare the wild garlic by discarding the stalks and roughly chopping the leaves.

Blend the wild garlic with a generous amount of extra virgin olive oil until it forms a puree.

Use a fine sieve to drain the puree, separating the oil from the leaves.

Put the wild garlic puree back into the blender and add a pinch of salt, black pepper, English mustard, juice of a lime, and 3-4 tablespoons of water.

Blend the mixture and slowly pour in rapeseed oil in a thin stream to combine and create the aioli.

Peel and cut the asparagus, then soak them lightly in water to help them cook.

Grill the asparagus without oil for 2-3 minutes until charred.

Brush olive oil on the seabream, season with salt and pepper, and place it on the grill at high heat.

While the fish cooks, plate a generous bed of wild garlic aioli (3-4 tablespoons).

Once the fish is cooked, place it over the aioli, add a pile of grilled asparagus on top, drizzle with wild garlic oil, and garnish with wild garlic flowers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens