John Myers
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Oven Sea Bream with Garlic Potatoes and Cream Salsify
The perfect oven sea bream with garlic potatoes and cream salsify recipe with a picture and simple step-by-step instructions.
Black salsify:
- 500 g Waxy potatoes
- 2 Onions
- 2 Garlic cloves
- 1 small bunch Fresh smooth parsley
- 50 ml Olive oil
- 50 ml White wine
- Pepper salt
- Coarse sea salt
- 200 g Ham cooked in one piece
- 50 g Butter
- 1 small Onion
- 30 g Flour
- 250 ml Vegetable stock
- 300 ml Milk
- Salt, pepper, a pinch of sugar, nutmeg
- 1 Splash Lemon juice
- 900 g Salsify fresh
- 80 ml Cream
- 1 Egg yolk
Fish and potatoes:
- Descale the sea bream with a knife, rinse inside and outside with cold water, dry.
- Peel the onions, cut in half and cut into thin slices. Skin the garlic cloves and cut into thin slices. Wash and spin the parsley, cut off the stalks. Peel the potatoes and cut into 2 mm thin slices.
- Preheat the oven to 200 °. Spread half of the oil on the baking tray. Lay the potato slices flat on the sides. Spread the slices of a clove of garlic and an onion on top. Pepper, salt. Fill the sea bream with parsley, onion and garlic and pepper and salt inside and out. Place in the middle of the baking sheet. Now pour the remaining 25 ml of oil over the sea bream and potato slices and slide the tray into the oven on the middle rail. Cooking time approx. 20 – 30 minutes. Halfway through the cooking time, pour in the wine and finish cooking. If the dorsal fins can be easily pulled out of the fish, then it’s done.
Black salsify:
- Cut the ham into small cubes and fry lightly in 10 g butter. Keep ready. Peel black salsify, cut into rhombuses about 2 cm long and immediately add to cold lemon water. Otherwise they will turn brown very quickly when peeled. Hold ready
- Peel the onion, cut into small cubes and sauté in 40 g butter until translucent. Sprinkle in the flour, sweat and add the stock and milk, stirring constantly. No lumps should form. Bring the mixture to the boil while continuing to stir, then turn the heat down and let the sauce simmer for about 15 minutes. Season to taste with salt, pepper, nutmeg, sugar and lemon juice. Then pass through a sieve and put back into the pot.
- Drain the black root, add to the sauce with the fried ham and cook in it over a medium heat for 20-30 minutes. When they are still slightly “bitten” but cooked, whisk the cream and egg yolk together. Turn off the temperature and stir in the mixture when the heat is still there. Sprinkle some coarse sea salt over the sea bream and let it taste.
A little hint:
- To ensure that everything is ready to serve together, it is advisable to prepare the salsify until step 6 so that they have the same cooking time as the sea bream and potatoes. If the fish still needs something, you can easily keep the roots a little warm. The other way round is more difficult, otherwise the fish will be dry.
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