| 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.
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