Pan roasted gilded head sea bream fillets

Serving size: 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients:

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

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.



Never miss a copy!

Big savings when you take out a subscription.

A gift to enjoy throughout the year.An annual subscription to Lincolnshire Life and The Lincolnshire Poacher will brighten the Christmas stocking of anyone who relishes life in our wonderful county. Subscriptions are priced from £32. You can order online at www.lincolnshirelife.co.uk or call 01522 689671. ... See MoreSee Less