Pan roasted gilded head sea bream fillets
METHOD
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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