Sea Bream

Back in Time...
Sea Bream at Marco Pierre White kitchen.
The Rudloe Arms. Great experience.


Sea Bream, sauce Vierge, fennel.

Sauce Vierge:
Coriander seeds
Fresh basil
Chopped tomatoes concasse
Olive oil
Lemon juice
Pinch of salt

Simple, full of flavours sauce.
Get pan with hot boiling water.
Get ready fresh seasonal tomatoes. Make a cross on the top and bottom of the tomato.
When water is boiling, drop the tomatoes.
When you will see skin of the tomatoes peeling off in the boiling water, take them out straight away, in to the ice cold water.
Pill the skin and chopped them with respect.

Prep your fish and keep it dry.
Get the frying pan, hot and smoke. Sprinkle fish with sea salt just before frying and drizzle with oil. Your fish should be sprinkled with salt just before frying.  When you will sprinkle to early fish will get salty.

During frying your fish and coriander seeds basil and chopped  tomatoes. Be careful do not burn the basil. Cook fish gently on each side to create crust on skin.
When fish is cooked and crispy on each  side, add lemon juice.
Served with blanch fennel, drizzle with sauce Vierge.



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