Stuffed Sea Bream with a crispy potato galette and a Hollandaise sauce


  • Whole Bream
  • Tiger Prawns
  • 1 Red Pepper
  • 1 Red Onion
  • 10 Cherry Tomatoes
  • 1 clove Garlic
  • 1 bulb Fennel
  • Lemon
  • White Wine
  • Saffron
  • Extra virgin olive oil


In a hot pan add finely sliced red peppers, red onion, fennel and season.  Try to ensure that all vegetables are cut to the same thickness which will mean they cook through at the same time and maintain a consistent crunch.  Slice your cherry tomatoes in half and add to the pan before adding a drizzle of extra virgin olive oil.  Finally add a pinch of saffron.  When the vegetables have sweated down add a splash of white wine and cook until all the alcohol has evaporated.

Add the Tiger prawns with a handful of parsley just before you are ready to stuff the bream – they will cook quickly so leave this until the fish is prepared.


Remove the scales from your bream – Mike prefers to slice off the scales rather than scrape.  Canoe fillet the fish removing the backbone and then remove the guts.  Using sharp scissors remove the end of the tail.

Layout on your worksurface a large rectangle of foil and line with a slightly smaller rectangle of parchment and place the deboned bream on the centre before filling with the prepared stuffing.  Season well and drizzle with olive oil and a lemon juice.

Envelope the bream in the parchment paper and then seal within the foil before placing onto a baking tray.   Place in the Traeger for around 20 minutes at 430°F.



  • Buter
  • White wine vinegar
  • Shallot
  • Peppercorns
  • 4 Eggs
  • Salt
  • Parsley
  • Lemon

In a hot pan add white wine vinegar, a finely diced shallot and a pinch of whole peppercorns, reduce down to form the base of your Hollandaise sauce.  When this has reduced and darkened in colour you will have a sweeter base for the hollandaise.

Separate your yolks into a metal bowl and sieve through the reduction onto the yolks.  Gently whisk to break up and season with salt.  Place on top of a bain-marie to cook whisking until the egg yolk becomes pale yellow and fluffy. 

Do not allow the eggs to overheat, remove from the heat when needed and never allow the temperature to raise above 160°F.  Gently pour in your clarified butter, whisking constantly.  When the sauce has emulsified add a squeeze of lemon and fine flecks of parsley

Potato Galette:


  • 2 Large Red Rooster Potatoes
  • 2 Large King Edwards
  • 3 Cloves of Garlic
  • Olive Oil
  • Clarified butter*
  • Salt and Pepper
  • Thyme (leaves only try and avoid using any stalk)

Peel your potatoes and finely slice using a mandolin to ensure all slices are the same thickness.  Lay the slices on a clean towel to pat dry (do not submerge in water – you need the starch to hold the dish together).  Finely slice 3 cloves of garlic.