| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Food, Fresh |
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 |
|
Coriander, finely chopped |
INSTRUCTIONS
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.
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