Rustic Sea Bream spread
This fish spread is creamy and full of flavour and could not be simpler and quicker to make. It is rustic and informal, fantastic as a dinner party starter or as light lunch, it brings people together at the table as it is a real sharing dish and a real success every time I make it.
You can prepare this spread any time of the year but on a hot sunny day it feels somehow a bit of a treat.
Back home it is very popular starter and commonly used as a part of a selection of cold fish based starters.
This spread, like many other dishes, was created out of necessity with the left over baked fish. The fish was cleaned and the three most basic ingredients used in the North Adriatic (garlic, extra virgin olive oil, flat fresh leaf parsley) were added to the fish that was simply mashed with a fork.
Place the spread in the centre of a table, sprinkle with some extra chopped parsley or dill, a drizzle of olive oil, arrange some bread, olives, sliced tomatoes, salads, other fish based starters and really all the other things that you like.
Your family and friends will love this spread, they will ask you for the recipe or you will find them on your doorstep before you intent to invite them back.
Ingredients
Serves 4- 8
2 whole baked sea breams (each weighing between 300-500g before baking) or 4 fillets (can use sea bass, mackerel or similar)
1 clove of garlic, peeled and pressed (small to a medium sized garlic would be appropriate to avoid overpowering the delicate flavour of the fish, you can use big garlic if you are after a more garlicky taste)
4 Tbsp extra virgin olive oil
fresh flat leaf parsley, stalks included, finely chopped (about a handful)
sea salt, to taste
lemon juice (optional, to taste)
Method
If using the whole fish, remove the skin and any bones from the fish.
Place cleaned pieces of fish meat in a food processor. If you do not have food processor you can use hand blender which will give you a very smooth consistency or you can simply finely chop fish fillets and have a spread with more texture.
Add pressed garlic, extra virgin olive oil, chopped parsley and a pinch of sea salt.
Blend until smooth or blitz for more coarse consistency.
Taste and adjust seasoning with sea salt.
Add a squeeze of lemon juice if desired.
Serve at room temperature with fresh or toasted bread, crackers or bread sticks.
Just a though
If you bake the fish, there will be juices coming out of the fish. Spoon them up and add to the rest of the ingredients. It will really give extra flavour.
This spread can be made up to a day ahead and kept in the fridge but served at room temperature.
Wine suggestion
Ribolla Gialla IGT 2019 by I Clivi, Tre Venezie.