Sea Bream Fillet with Green Asparagus in Mushroom Sauce

5 from 2 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


For the asparagus:

  • 2 tbsp Lemon juice
  • 2 Pinches Salt
  • 2 tbsp Wheat flour, type 405
  • 4 tbsp Extra virgin olive oil
  • 250 g Asparagus, green

For the mushroom sauce:

  • 250 g Mushrooms, fresh, white-capped
  • 2 tbsp Extra virgin olive oil
  • 2 medium-sized Cloves of garlic, fresh
  • 5 g Chicken broth, Kraft bouillon
  • 2 Pinches Pepper, black, fresh from the mill
  • 2 Pinches Nutmeg, freshly grated
  • 80 g Cream
  • 1 tbsp Marsala, fortified wine
  • 4 tbsp Celery leaves, fresh or frozen

To garnish:

  • Frisée lettuce leaves
  • 2 medium sized Tomatoes, red, fully ripe


  • Briefly rinse the fresh or defrosted sea bream fillets and dry them with kitchen paper. Salt and sprinkle with lemon juice on both sides. Leave on for 10 minutes, then dry again.
  • If the underside of the asparagus is dry, cut off at least 4 cm from the bottom, otherwise 2 - 3 cm. Test on an asparagus from where you have to peel. Depending on the quality, it is from halfway or just the light green lower part. Peel the asparagus and keep ready wrapped in a damp tea towel.
  • Clean and chop the mushrooms. Do not wash! Fry a little in the olive oil over a moderate heat. Squeeze the garlic and stew briefly. Sprinkle with the chicken stock and stir in well. Season to taste with pepper and nutmeg. Mix the cream with the marsala and use it to deglaze the mushrooms. Stir in the celery leaves and keep the sauce ready with the lid warm.
  • Wash the garnish ingredients and use them to prepare the serving dishes.
  • Flour the gilthead fillets thinly and fry on both sides in moderately hot olive oil. Let as little color as possible get. Remove from the pan, drain a little and divide into the serving bowls.
  • Fry the asparagus in the remaining olive oil for 2 - 3 minutes, place with the sea bream fillet, spread the mushroom sauce over the fillets and asparagus. Serve warm and enjoy.


  • As a side dish (contorni) we recommend "Crispy, colorful Fusilli alla Francesca". A light, not too dry white wine goes well with it.
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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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