Sea-bream, lemon confit & salsa verde

Main Course 934 Last Update: Aug 09, 2021 Created: May 30, 2021

• Serves: 6 People
• Prep Time: 30
• Cooking Time: 20
• Difficulty: Medium

Print

A great recipe for a vegetarian meal!

Ingredients

• 600 grams Sea-bream
• 100 grams lemon confit
• 5 grams fresh thyme
• 10 grams chopped garlic
• 5 grams fresh jalapeno or chili
• 200 grams fresh Fennel
• 160 milliliter olive oil
• 50 grams chopped tarragon
• 200 grams blanched spinach
• 100 grams blanched mint
• 100 grams blanched parsley
• 100 grams blanched basil
• 100 grams blanched coriander
• 50 grams grilled onion
• 20 grams grilled garlic
• 20 grams honey
• 50 grams cherry vinegar
• Salt and black pepper corn
• 200 grams carrots
• 200 grams asparagus
• 40 grams Butter
• 10 grams sugar

Directions

1. Use a blender or wand mixer. Combine the preserved lemon, thyme, garlic, and sunflower oil and whirl until you have a homogenous purée.
2. Marinate the fish in lemon confit marination for 2 hours.
3. Heat the oil in the pan, avoid letting it get too hot.
4. Place the fish in the pan and gently brown on both sides.
5. Add the butter and baste the fish creating a beurre noisette, Season.
6. Place in the oven for 3-5 minutes.
7. Gently peel the carrots and asparagus, boil for 8 minutes in a salty water. Strain and set aside.
8. Using a frying pan, sautéed the vegetables with butter for 10 minutes then add the sugar and finally finish with salt pepper corn and chopped mint.
9. Heat the oil in a small pot, and seared the fennel.
10. Add the butter to the pot along with the vegetable stock.
11. Cook gently & season with salt & pepper and finish with chopped tarragon.
12. Puree all the herbs ingredients in processor. Transfer to bowl. (Cover and let stand at room temperature).
13. Dress the fish in the middle of a deep plate, add the braised fennel on top and finish with salsa Verde.