0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Dairy Fresh, Food 1 servings

INGREDIENTS

4 8 oz fillets bream
Olive oil for brushing
10 Shallots; peeled, sliced
; finely into rings
4 Carrots; finely sliced at an
; angle
1 Whole fennel; cored, halved,
; finely sliced
2 Pinches saffron
Sweet white wine; (to cover the veg)
1 pt Fish stock
1 pt Double cream
An orange; juice of
1 bn Coriander; finely chopped

INSTRUCTIONS

FOR THE STEW
1 Cook down the carrots, shallots, fennel and saffron in olive oil without
colouring for 3-4 minutes. Cover the vegetables by three quarters with the
wine and reduce completely.
2 Add the fish stock and reduce by a third. Check the carrots while
reducing and if just cooked, strain the liquor from the vegetables and
return the liquor to the pan to reduce further. Set the vegetables aside.
3 Add the cream to the reducing liquor and reduce to thicken slightly.
Brush the bream fillets with olive oil and griddle skin-side down.
4 Add the orange juice to the reduced broth and return the vegetables to
the pan. Season and serve with the fish.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?