Saturday 11th July 2020
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Serves 4
Preparation time: 5 minutes
Cooking Time: 15 minutes

8 fillet of sea bream (weight 100-150g each)
16 rhubarb tender leafs
200g of butter
100ml of dry sherry
2 tablespoons of granary mustard
2 shallots finely chopped
1 tablespoon of honey
2 tablespoons of extra virgin rape seed oil
1 tablespoon of fennel seeds, salt to taste.

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted gilded head sea bream fillets with sautéed tender rhubarb leaf and granary mustard sauce

To make the sauce melt the butter in pan add the shallots and cook on medium heat for 4 minutes. Add the mustard honey and sherry and cook for 3-5 minutes, season and set aside.

Season the fillet of fish, heat a nonstick pan with oil, cook the fillet meat side down first for 1 minute and place them in a baking tray and bake at 180C for 5 minutes.

Bring a shallow pan with salted water to boil, add the washed rhubarb leafs and cook for 1 minute, drain and toss with half of the mustard sauce.

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