in

Sea Bream Fillet in White Wine and Garlic Sauce on Bed of Vegetables

5 from 7 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 164 kcal

Ingredients
 

  • 3 Pc. Sea bream
  • 1 shot Olive oil
  • 1 pinch Salt
  • Onions
  • 1 bunch Fresh smooth parsley
  • 300 g Pardina lentils
  • 1 shot Balsamic vinegar
  • 1 pinch Dried dill
  • 500 g Carrots
  • 100 g Butter
  • 3 Pc. Peppers yellow
  • Thyme
  • 1 Pc. Shallot
  • 200 ml White wine
  • 2 tbsp Noilly Prat
  • 400 g Fish stock
  • 250 ml Cream
  • 1 shot Lemon juice
  • Salt
  • Cayenne pepper

Instructions
 

  • Wash and dry the sea bream, salt the inside and outside. Chop the flat-leaf parsley and two onions. Mix with olive oil. Place the sea bream on aluminum foil and coat the inside and outside with the parsley, onion and olive oil mixture. Close the aluminum foil, leaving a small air hole at the top. Place in the oven preheated to 200 degrees for 40 minutes and let cook.
  • Let the Pardina lentils simmer for 20 minutes, then add the dill and season with white balsamic vinegar.
  • Peel the carrots and cut into strips. Stew in a mixture of water and 20 g butter until the liquid is almost completely reduced. At the end, add a little butter if necessary, so that the carrots shine slightly.
  • Cut the peppers into small strips and season with fresh thyme. Place in aluminum foil, close tightly and let simmer in the oven for about 10 minutes.
  • For the white wine sauce, peel a shallot and cut it into small slices. Bring to the boil with the white wine and the Niolly Prat, then add the fish stock and reduce to about 1/3 over medium heat. Then add the cream and carefully bring to the boil until the sauce is creamy. Then pass and add approx. 20 g clear butter. Season to taste with salt, cayenne pepper and lemon juice. Beat with a whisk or hand blender until it becomes airy.
  • Remove the sea bream from the oven, arrange the vegetables on preheated plates, fillet the sea bream and place on top of the vegetables, with the white wine sauce on top.

Nutrition

Serving: 100gCalories: 164kcalCarbohydrates: 10.2gProtein: 4.6gFat: 10.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published.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

Rate this recipe




Cream Puffs with Cinnamon Cherries on Vanilla Cream

Coconut, Sweet Potato and Carrot Cream with Ginger and Coriander