Sea bream (gilthead bream) fried in a pan with wine and cream sauce

Ingredients for 2 servings:

• 2 fish(s) (sea bream – gilthead bream), approx. 350 – 400 g per fish
• 2 sprig(s) rosemary, short
• 2 tbsp parsley, freshly chopped
• n. B. Sea salt, fine
• some flour
• 2 tbsp clarified butter
• 2 tbsp olive oil
• 2 shallots
• 1 clove(s) garlic
• 125 ml dry white wine
• 2 cl vermouth, (Noilly Prat blanc, alternatively Martini bianco)
• 250 ml fish stock
• 2 tbsp thyme, freshly chopped
• 100 ml cream
• 1 pinch(s) of sugar
• e.g. sea salt
• n. B. Pepper, from the mill
• 250 g potato(s), small, waxy
• 500 ml vegetable stock
• 1 tbsp butter
• 1 tbsp chives, freshly chopped
• some salt
• 4 slices of lime
• some parsley, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

and chive butter potatoes

Potatoes: Peel the potatoes and halve them lengthwise. Cook the potatoes in the vegetable broth until tender (do not overcook). Drain the water and let the potatoes cool slightly. Heat the butter with chives and salt. Briefly toss the potatoes in the broth. Sauce: Finely slice the shallots. Chop the garlic. Place both in a saucepan, pour in the wine and vermouth, and bring to a boil. Add the thyme and pour in the stock. Let everything reduce for about 20 minutes. Add the cream while stirring. Continue to simmer over medium heat for about 15 minutes. Season with sugar, salt, and pepper. Fish: Rinse the gutted and scaled fish again with water and pat dry. Make three diagonal cuts on both sides. Salt the insides and stuff the rosemary and parsley into the abdominal cavity. Salt the outside of the fish and dust one side with flour. Heat the lard and oil thoroughly in a large pan. Fry the fish first on the floured side for about 4-5 minutes until well browned. Turn the fish over and cook over low heat for another 5 minutes. To serve: Pour the sauce onto warmed plates. Place the fish and potatoes. Garnish with lime and parsley. The cooking time is based on preparing all ingredients simultaneously.