Alexis’ Pan-fried Sea Bream in a Dill and Salmon Caviar Sauce
Ingredients
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Ingredients
4 Greek farmed Sea Bream fillets (or any white fish fillets can be used)
g fresh or frozen peas
g Maris Piper potatoes
8 fine asparagus (thin ones), trimmed
ml fish stock
ml Pernod
ml double cream
1 little cornflour
1 jar Salmon eggs
Juice of one lemon
1 bunch fresh dill
Micro red vein sorrel
Greek olive oil
4 tbs vegetable oil
g flour
Salt and pepper
Method
1
Step 1
Cut the potatoes into 1cm cubes and boil in salted water. Remove when they are cooked through but not falling apart. Set aside.
2
Step 2
Start the sauce by bringing the fish stock, Pernod and double cream to the boil in a wide saucepan. Reduce until the sauce is almost half the amount you started with. Let it thicken then add the lemon juice and season with salt and pepper.
3
Step 3
Cook the peas and the asparagus and transfer to an ice bath.
4
Step 4
ow it’s time for the fish. The secret here is to make sure the fish is dry. Pat it with some kitchen paper towels then mix the flour with a generous amount of pepper and salt on a wide plate. Coat the fillets on both sides with the flour mixture and shake off any excess flour.
5
Step 5
Heat some vegetable oil in a hot non-stick pan. Once it’s hot but not smoking add the fillets. Place them skin side down and once they touch the pan you need to press them gently down for around 30 seconds so they don’t curl up.
6
Step 6
Now it’s time to put the dish together. Add the potatoes and peas into the sauce and heat through. Do not boil! Chop the dill and stir it gently into the sauce as you take it off the heat.
7
Step 7
Using a ladle, spoon a ladle full of sauce with the potatoes and peas in the centre of a wide bowl. Add two asparagus forming an ‘x’ on top of the sauce. Then add the fish fillet on top. Sprinkle the big orange salmon eggs around the fish, dress with some red vein sorrel and gently drizzle
Ingredients
4 Greek farmed Sea Bream fillets (or any white fish fillets can be used)