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
Share Recipe

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.

Share Property

Archives

We Recommend

Jerusalem artichoke tortellini with black truffle

Smoked bacon and Marmite crumpet

The Festive Platter

Pumkin batch buns

Chopped salad with smoked chilli-fried chickpeas

Gin ripple ice cream
View all

Never miss a copy!

Big savings when you take out a subscription.

SUBSCRIBE

Subscription Options

Advertise With Us

Download Back Issues

@lincolnshirelife

SHIRE HORSE COMPETITION: TICKETS TO WIN!Organisers of the National Shire Horse Show have selected Newark Showground as the venue for the event in 2022.It will be the first time that the show – which has been running almost continuously every year for more than 140 years – has been staged in Nottinghamshire.Enter online at bit.ly/shirecompClosing date for entries: Friday 25th February 2022. ... See MoreSee Less

11 hours ago  ·  

Follow on Facebook