Pan roasted gilded head sea bream fillets

Serving size: 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.

Featured in:
March 2011

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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