One of the most interesting neighbourhood restaurants in Glasgow is Bilson Eleven, in a townhouse just off Duke Street in Dennistoun. They had reason to celebrate when they were recommended by the Michelin Guide and they feature in our Glasgow’s 100 Best Restaurants book.
Chef-owner Nick Rietz worked in Two Fat Ladies before setting out on his own. His menu is short but ambitious, offering re-imagined versions of classic Scottish dishes prepared with real flair.
While the restaurant is closed during lockdown, Bilson Eleven are currently offering home dining for two, available for collection on Saturdays. You can find more details and menus here.
Nick Rietz shared this fish recipe.
Bilson Eleven’s Whole Bream en Papillote, Potatoes and Samphire Recipe
Sea Bream is a favourite of mine to eat and is especially tasty when stuffed and roasted whole in tin foil or baking paper. This keeps in all the juice so the fish stays nice and juicy.
Your fishmonger can reverse fillet the fish removing the backbone and pinbones leaving you with a whole fish which is easier to eat. If you want to get crispy skin just stick it in the oven at a high heat for a few minutes after roasting.
• 4 Whole Sea Bream
• 200g Chestnut Mushrooms
• 1 Leek
• 3 Cloves Garlic
• 500g Baby Potatoes
• 50g Samphire
• Preheat the oven to 220 degrees celsius
• Slice the mushrooms, leeks and garlic. Mix with a little salt and olive oil then place into the inside of the fish.
• Place the fish on top of a piece of tin foil and season lightly. Wrap the foil over the fish and fold into itself making a little parcel.
• Put onto a baking tray and roast for 20-30 minutes. Set aside until ready to serve.
• While fish is in the oven boil and cool the potatoes. When cool slice the potatoes
and pan fry in a little butter and salt. Take off the heat when starting to brown and toss through the samphire.
• Open the foil on the fish, squeeze on a little lemon juice. Spoon a few of the potatoes onto the side of the foil and serve