Sea Bream Fillet with Asparagus and Heavenly Mandarin Blossom Rice

5 from 3 votes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people


For breading:

  • 5 tbsp Butter, salted
  • 2 Sea bream fillets, together 400g, fresh or frozen
  • 1 Lime, just the juice of it
  • 4 tbsp Sunflower oil
  • 1 Egg, size M
  • 1 pinch Salt
  • 1 pinch Pepper, white, fresh from the mill
  • 20 g Breadcrumbs
  • 50 g Almonds, blanched, ground

For the rice:

  • 70 g Basmati rice, dry
  • 125 g Water
  • 1 tbsp Unsalted butter
  • 1 tbsp Rice wine vinegar, mild, clear
  • 2 g Chicken broth, Kraft bouillon
  • 30 g Carrot
  • 20 g Cut celery stalks, fresh or frozen
  • 2 tbsp Sunflower oil
  • 1 Egg, size M
  • 1 pinch Salt
  • 1 pinch White pepper from the mill

To garnish:

  • 8 leaves Roma salad
  • 2 medium sized Tomatoes
  • 1 small Carrot


  • For the lime juice, wash a lime thoroughly and cut off a length of approx. 5mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (which contain bitter substances).
  • Rinse the fresh fish fillets. Thaw frozen goods. Dry well with paper towels. Rub with lime juice. Sprinkle with 4 pinches of salt and set aside. Wash the fresh, green asparagus, cut approx. 2 cm at the lower end, peel from the lower half. Keep the sticks ready in as little salted water as possible (use a large, flat saucepan). Discard the shells and the remains of the cape.
  • For the rice, cut an approx. 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Wash the fresh celery, pluck the flawless leaves and freeze them deeply. Cut the flawless stems crosswise into pieces approx. 3 mm wide. Weigh out the required amount and freeze the rest. Weigh frozen goods and allow to thaw.
  • Wash the rice, strain and drain well. Bring to the boil with the water, butter, rice wine vinegar and chicken stock, stir well, mix in the diced carrots and simmer gently for 12 minutes with the lid on. Remove from heat and let ripen for 30 minutes with the lid on.
  • Beat the egg, whisk with salt and pepper and fry in a pan with the sunflower oil for the scrambled eggs. Let the scrambled eggs cool and chop into small pieces. Mix the egg cubes and the celery rolls with the cooked rice and keep them warm.
  • Wash the Roma lettuce and tomatoes and cut the tomatoes crosswise into slices. Garnish the serving plates with it. Wash the small carrot, cut off both ends, peel and slice approx. 3 mm thick with a corrugated plane and add to the asparagus.
  • For breading, crack open the egg, whisk with salt and pepper and pour into a flat plate. Mix the breadcrumbs and almonds and place in another plate. Heat the sunflower oil moderately in a sufficiently large pan. Pull the fillets through the egg, turn them in the breadcrumbs and immediately add to the pan. Fry on both sides for 4 to 5 minutes with the lid on over moderate heat.
  • Drain the water from the asparagus (and the carrot pieces), add the butter and fry for 4 minutes. Move the asparagus every now and then. Place on the prepared serving plates. Remove the fillets from the oil and place on the serving plates, serve and enjoy.
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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.

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