Nutrition Facts
4 servings
4
Recipe for Sea Bream with Smoked Juice, Buckwheat Cakes
This recipe for sea bream with smoked juice and buckwheat cakes is provided.
Preparation
2 Onion
3 cloves Garlic
100 Smoked ham
Bream bones
20 White wine
80 Butter
2 Olive oil
4 dashes Sea bream
Salt
Freshly ground pepper
Flower of salt
Buckwheat cakes
12 Milk
40 Semi-salted butter
40 Buckwheat flakes
1 Egg
Salt
Directions
1
For the buckwheat cakes: Preheat the oven to 180 °C (th. 6). In a saucepan, bring the milk to a boil. Add the butter, salt, and incorporate the buckwheat flakes. Let swell for 15 minutes covered off the heat.
2
Separate the egg yolk from the white. Add the yolk to the buckwheat mixture. Whip the white in a bowl until stiff, then gently fold it into the cooled buckwheat. Divide into greased muffin molds and bake for 20 minutes. Set aside.
3
For the sea bream: Peel and cut the onions into cubes. Peel, remove the germ, and crush the garlic cloves. Cut the smoked ham into cubes. Wash the sea bream bones.
4
In a saucepan, sauté the onions with the ham. Add the garlic and then the fish bones. Pour in the white wine and bring to a boil. Add water to cover the bones and cook for 15 minutes.
5
Strain the broth into another saucepan. Reduce it, then whisk in the butter until combined. Reserve the sauce.
6
In a pan, heat the olive oil, place the fish fillets skin-side down, season, and cook for 4 to 5 minutes.
7
To finish, on warm plates, arrange the buckwheat cakes and the fish fillets accompanied by a drizzle of sauce. Sprinkle with flaky sea salt.
Ingredients
Preparation
2 Onion
3 cloves Garlic
100 Smoked ham
Bream bones
20 White wine
80 Butter
2 Olive oil
4 dashes Sea bream
Salt
Freshly ground pepper
Flower of salt
Buckwheat cakes
12 Milk
40 Semi-salted butter
40 Buckwheat flakes
1 Egg
Salt
Directions
Directions
1
For the buckwheat cakes: Preheat the oven to 180 °C (th. 6). In a saucepan, bring the milk to a boil. Add the butter, salt, and incorporate the buckwheat flakes. Let swell for 15 minutes covered off the heat.
2
Separate the egg yolk from the white. Add the yolk to the buckwheat mixture. Whip the white in a bowl until stiff, then gently fold it into the cooled buckwheat. Divide into greased muffin molds and bake for 20 minutes. Set aside.
3
For the sea bream: Peel and cut the onions into cubes. Peel, remove the germ, and crush the garlic cloves. Cut the smoked ham into cubes. Wash the sea bream bones.
4
In a saucepan, sauté the onions with the ham. Add the garlic and then the fish bones. Pour in the white wine and bring to a boil. Add water to cover the bones and cook for 15 minutes.
5
Strain the broth into another saucepan. Reduce it, then whisk in the butter until combined. Reserve the sauce.
6
In a pan, heat the olive oil, place the fish fillets skin-side down, season, and cook for 4 to 5 minutes.
7
To finish, on warm plates, arrange the buckwheat cakes and the fish fillets accompanied by a drizzle of sauce. Sprinkle with flaky sea salt.
Notes
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