John Myers
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Sea Bream with Butter Corn and Yellow Mashed Potatoes
The perfect sea bream with butter corn and yellow mashed potatoes recipe with a picture and simple step-by-step instructions.
Sea bream
- 2 Sea bream à 250 g frozen (4 sea bream in the pack)
- 2 tbsp Lemon juice
- 20 g Seasoning salt `)
- 1 Aluminum shell
Butter corn:
- 1 Can Corn 300 g
- 2 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 1 Splash Lemon juice
Yellow mashed potatoes:
- 400 g Potatoes
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tbsp Cooking cream
- 5 tbsp Milk
- 3 big pinches Coarse sea salt from the mill
Serve:
- 2 Discs Lemon
- 2 Stalk Maggi herb
Sea bream:
- Let the sea breams thaw, wash them thoroughly, pat dry with kitchen paper, sprinkle with lemon juice (2 tbsp), season with the enclosed seasoning salt inside and out and place in the supplied aluminum dish. Preheat the oven to 200 ° C and cook / bake the sea bream for about 20 minutes.
Butter corn:
- Slowly sear / caramelize the corn with butter (2 tbsp) and finally season with coarse sea salt from the mill (2 big pinches) and lemon juice (1 splash).
Yellow onion and potato mash:
- Peel, wash and dice the potatoes. Cook the potato cubes in salted water (1 teaspoon salt) with turmeric (1 teaspoon turmeric) for about 20 minutes, drain, add the cooking cream (1 tbsp), milk (5 tbsp) and coarse sea salt from the mill (3 big pinches) and use the potato masher work through / stamp through well.
*) Gewürzsalz:
- Enclosed in the 40 g pack / consisting of: salt, paprika powder, onion powder, black pepper, white pepper, dill and celery.
Serve:
- Serve the sea bream with butter corn and yellow mashed potatoes, garnished with a lemon wedge and Maggi cabbage.
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