Nutrition Facts
2 servings
2
Recipe for Baked Sea Bream
Recipe for baked fish casserole. Photo credit: Pierre Lucet-Penato.
Preparation
2 dashes Gray sea bream
300 Large button mushrooms
2 Shallot
10 White wine
½ Lemon juice
1 Basil
1 clove Garlic
500 Large leaf spinach
50 Breadcrumbs
230 Butter
2 Pepper
Decor
20 Spinach sprouts
20 Paris Mushroom
Directions
1
Chop the shallots. Put them in a saucepan, add the peppercorns and some of the white wine, then reduce by three-quarters.
2
Gradually incorporate 200 g of very cold butter, previously cut into pieces. Finish with a splash of lemon juice and let the basil infuse for 5 minutes in this preparation. Strain using a fine sieve.
3
In a saucepan, melt the remaining butter. Add the garlic clove, then cook the spinach for 1 minute. Set aside.
4
Roughly slice the mushrooms, then cook them in the same hot pot. Deglaze with the remaining white wine and let it cook for another 5 minutes.
5
Cook the fish fillets in olive oil in a pan without browning (2 minutes on each side).
6
Presentation: Reheat the mushrooms in a fish poacher.
7
Gather them in the center with the spinach, the white butter sauce, and the fish. Sprinkle with breadcrumbs.
8
Grill in the oven, set to broil.
9
Garnish with a few spinach sprouts and thin shavings of mushrooms.
10
To conclude, Book "Thank You Grandma for the Recipes" by Jean and Nicole Imbert. Released on November 20, 2019. Photography: Pierre Lucet-Penato. 160 pages. Price: €19.90.
Ingredients
Preparation
2 dashes Gray sea bream
300 Large button mushrooms
2 Shallot
10 White wine
½ Lemon juice
1 Basil
1 clove Garlic
500 Large leaf spinach
50 Breadcrumbs
230 Butter
2 Pepper
Decor
20 Spinach sprouts
20 Paris Mushroom
Directions
Directions
1
Chop the shallots. Put them in a saucepan, add the peppercorns and some of the white wine, then reduce by three-quarters.
2
Gradually incorporate 200 g of very cold butter, previously cut into pieces. Finish with a splash of lemon juice and let the basil infuse for 5 minutes in this preparation. Strain using a fine sieve.
3
In a saucepan, melt the remaining butter. Add the garlic clove, then cook the spinach for 1 minute. Set aside.
4
Roughly slice the mushrooms, then cook them in the same hot pot. Deglaze with the remaining white wine and let it cook for another 5 minutes.
5
Cook the fish fillets in olive oil in a pan without browning (2 minutes on each side).
6
Presentation: Reheat the mushrooms in a fish poacher.
7
Gather them in the center with the spinach, the white butter sauce, and the fish. Sprinkle with breadcrumbs.
8
Grill in the oven, set to broil.
9
Garnish with a few spinach sprouts and thin shavings of mushrooms.
10
To conclude, Book "Thank You Grandma for the Recipes" by Jean and Nicole Imbert. Released on November 20, 2019. Photography: Pierre Lucet-Penato. 160 pages. Price: €19.90.
Notes
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