Sea Bream with Pea Purée

Score the skin of each sea bream fillet with 3 shallow diagonal cuts using a sharp knife. Pat the fillets completely dry with kitchen paper — this is critical for crisp skin. Season the flesh side with half the salt and white pepper, leaving the skin unseasoned until just before cooking.

Make the pea purée: melt 20 g butter in a small saucepan over medium heat. Add the diced shallot and sliced garlic and sweat, stirring occasionally, for 4–5 minutes until softened and translucent.

Pour in the white wine and simmer until reduced by half, about 2 minutes.

Add the stock and 400 g of peas to the saucepan and cook over medium heat for 3–4 minutes until the peas are just tender but still vivid green.

Transfer the pea mixture to a blender, add the crème fraîche, and blend on high for 2 full minutes until completely smooth. Pass through a fine-mesh sieve, pressing firmly with a spatula. Season with 1 tsp salt and ½ tsp white pepper. Set aside and keep warm.

Warm the tarragon peas: melt 15 g butter in a small frying pan over medium-low heat, add the remaining 150 g peas, and cook for 2–3 minutes until heated through and glistening.

Remove the tarragon pea pan from the heat, stir in the tarragon, parsley, and lemon juice. Cover to keep warm and set aside.

Season the skin side of each fillet with the remaining salt and white pepper. Heat the neutral oil in a large heavy-bottomed or stainless-steel frying pan over high heat until the oil begins to shimmer and just barely smokes.

Lay the fillets skin-side down in the pan, pressing each one flat with a fish spatula for the first 30 seconds to prevent curling. Cook undisturbed for 4–5 minutes until the skin is deep golden and the flesh is opaque two-thirds of the way up the fillet.

Reduce the heat to medium, add the cubed butter, crushed garlic, and thyme to the pan and tilt the pan to pool the foaming butter. Baste the flesh side of the fillets continuously for 90 seconds. The internal temperature should read 63°C on a meat thermometer inserted at the thickest point.

Transfer the fillets skin-side up to a warm plate to rest for 1 minute — do not place them skin-side down or the skin will steam and lose its crispness.

Spoon a generous pool of pea purée onto each warmed plate. Arrange the tarragon peas around the purée, then lay the sea bream fillet skin-side up on top. Finish with a pinch of fleur de sel, a lemon wedge, and pea shoots if using. Serve immediately.