Chef Garber's Korea 2007 signature dish
© FIFA.com

"When it comes to special dishes for occasions like the FIFA U-17 World Cup Korea 2007, I think it is really important to go with a dish which is unique to your surroundings, has ingredients which are special to the host country - as well as ones which are internationally available - and provides a meal that players and the public can enjoy.

"The main ingredient is grilled sea bream. It's a delicate fish which is available in the Korea Republic. The fish comes in fresh daily from the ocean and I serve it with a nice red bell pepper sauce, seafood mash potato and grilled asparagus. This is a very healthy dish, which FIFA.com readers can make at home.

"I have served it to all the teams who have stayed here during this competition and they've all really enjoyed it. Enjoy!"

Pan fried sea bream on seafood mashed potatoes with red bell pepper sauce and green asparagus

For the sea bream fillet
160g of sea bream fillet
20ml of olive oil
Seasoning (salt, pepper, lemon juice)

For the bell pepper sauce
Three red bell peppers
40g of shallots
20ml of olive oil
40ml of white wine (Chardonnay)
250ml of fish stock
Seasoning

For the seafood mashed potato and asparagus
600g of mashed potato
100g of shallots
20g of garlic
40ml of olive oil
50g of prawns
50g of scallops
50g of salmon
50g of shrimps
30g of pesto sauce
80g of butter
150ml of cream
Seasoning

200g of green asparagus
20 g of butter
Seasoning

To prepare the sea bream fillet
Season the sea bream with salt, pepper and lemon juice.
Heat a non-stick pan using olive oil and then pan-fry the sea bream on both sides.
Place on a tray and put in the oven for about six minutes on 180c.

Red bell pepper sauce
Cover and roast the red bell peppers in the olive oil in the oven at a temperature of 220c. When roasted, take out of the oven, then skin the peppers and remove the seeds. Sautee the shallots in olive oil add the white wine and reduce. Then add the red bell peppers and fish stock and simmer for about 45 minutes. Add the cream and simmer for around 5 minutes. Blend the sauce and strain. Add seasoning as required.

Seafood mashed potato
Boil peeled potatoes until very soft, drain the water and then place them on a tray and allow them to dry for a short time in the oven at 160c. Take out of the oven and mash. Sautee the shallots and garlic in olive oil and then add the scallops, prawns, shrimp and salmon. Add cream, pesto sauce and season. Fold in the mashed potatoes and stir until nice and fluffy.

Green asparagus
Boil the peeled green asparagus in water, sugar, butter and salt.
Sautee in butter and season accordingly.

Presentation
Place the red pepper sauce first in a large soup plate, place the seafood mashed potatoes in the centre, top with the sea bream and finalize with the green asparagus across the sea bream.