Pan-fried sea bream, smoky vanilla borlotti beans, yellow courgettes and lemon verbena gremolata

by anna hansen

Anna Hansen presents a beautifully fresh dish for May. As the evenings grow lighter and longer you can take the rewarding time to gently braise fresh borlotti in white wine, fennel, leeks, bay and smoked paprika. The creamy and unctuous beans are a perfect foil for the sweet and vibrant yellow courgettes that are roasted with a rub of lemon verbena gremolata. Sea bream has a wonderfully clean taste and meaty texture that will absorb the zesty smokiness of the courgettes and borlotti. This is a dish to rejoice in summer's approach and is as soothing as it is invigorating.

Award-winning wine expert Matthew Jukes has found a match for this heavenly dish with astonishing accuracy and precision. Chardonnay adores sea bream and so this was his target grape, but he ventured to pristine Sicilian climes to track down a bottle of wine with dreamy honeysuckle, lemon and lime notes in order that this match was exact. The smoky vanilla beans and lemon verbena gremolata are mirrored by the sensational aromatics in this wine, so please do go for it and see for yourself just how amazing this pairing is.

To complete your Wild Radish experience we include audio tasting notes to go with the paired wine, a clip from the chef explaining their inspiration behind the dish and what makes it so special at this time of year, and a keepsake recipe card so you can recreate the dish to make memories another night. 

 Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.