Sea Bream, Pistachio, Broccoli

Update and SeaBream, pistachio and broccoli

Things are as busy as ever. Which is great. I’m currently concentrating on next weeks event at The Rivals, Royal Exchange Theatre, Manchester. The team are great and have been so helpful. Anyone that is coming to the sold out event I hope you enjoy it as much as I will. I anticipate being on the floor, more than in the kitchen come evening time!

Failing that, Saturday 7th July is the final time I’ll be serving the above menu. If you’re interested in coming, call Laithwaites, Alderley Edge 0161 507 2233 for tickets.

Sea Bream, Pistachio, Broccoli

Finally the fish dish. The easiest thing to cook in the world, that you’ve never tasted yet. The sauce is simply fish stock, fish sauce, sugar, pistachio oil and pistachios. Sounds a bit fishy, but think of a delicious Thai sauce flavoured with coconut milk and you’ll not be far off. The crumbly looking bit is just roasted pistachios and chopped raw broccoli. Try it with other vegetables and other nuts. Interesting to say the least.


Note to self, think of more ways to use pistachio oil. Amazing!


  • 1 fillet of white fish/person
  • 100g pistachios
  • 2 broccoli heads
  • 125ml fish stock
  • 20g fish stock
  • 1 tbsp sugar
  • 50ml Pistachio Oil



  1. Roast half of the pistachios for 8mins at 180c. Blitz them together with 140g broccoli heads. Season with sea salt and a touch of chilli.
  2. Blanch the remaining broccoli florets.
  3. Make the sauce by combining the remaining pistachios, fish stock, fish sauce and pistachio oil. Again blitz to a purée, but let sit for half an hour for the pistachios to soften. Blitz again before serving and warm gently in a pan as you fry the fish.
  4. Fry the fish with a touch of oil on a medium heat. After a couple of minutes throw in some butter, about two tablespoons. This helps brown the fish and get a crispy skin without burning it. Cook, skin side down for 3-4 mins. Flip over and cook for 1 minute more. As you remove the fish add the broccoli florets. Turn up the heat to get some charred edges on it.




  1. I’m so glad that you posted the recipe, thank you! I love how youve used raw and cooked broccoli in this recipe. I know the rage is all about crispy fish skin, I just don’t see it! Perhaps in my next life. Although, I’d rather not wait until then to try your awesome food. Congratulations on your success!

    • Dave Crichton

      It’s actually so amazing and simple. The raw broccoli is a perfect foil for the rich nuts, whereas the roasted florets are another unusual, but simple way of eating broccoli.

      Crispy fish skin is a must. I think it depends on the fish though. White fish tend to have very thin skins, whereas salmon is quite thick and hard to get perfectly crispy. As long as it’s been scaled properly, there’s nothing better.

  2. Betty Knight

    That looks delicious Dave, I bet it’s melt in the mouth x

  3. Andrew Platt

    Hi Dave

    Just cooked this tonight for my girlfriend. We loved it !! We came to your evening in Manchester. We’re from Liverpool and we had a chat with you. I’m going to try the parmesan salmon tomorrow.

    • Hi Andrew,

      I’m in Lancashire, where did you source the Pistachio Oil? I’m struggling to find it locally.

      Thanks in advance.

      • Dave Crichton

        Hi Tom

        Not sure who Andrew is, but I get my pistachio oil from Whole Foods. Which if you’re visiting London you could get it. Failing that it’s available on Amazon.



        • Hi Dave,

          Thanks for the response. Andrew made the original comment, he’s based in Liverpool so I thought he may know somewhere semi-local but I’ll just try Amazon.

          Side note – I’ve literally never cooked fish or even a potato (tragic, I know) before trying your Snapper and Salsa Verde dish. It came out great. Keep up the good work. Love the site.

          • Ah missed that, Tom.

            Good to know I’ve inspired you to get into cooking. What made you take the leap of faith?

          • I’ve been lucky enough to go to Northcote, The Whitebrook and Moor Hall in the last 6 months. Michelin Star food hooked me and I fancied trying my hand at cooking something I wouldn’t usually make. I’ll be trying this and then probably one of your monkfish recipes.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.