Grilled Sea Bream
Status
New
Dietary Info
For dietary information, please refer to the allergens tablet.
About the dish
Grilled sea bream on a bed of Champagne velouté sauce, with braised fennel, tomato concassé, dill, and crushed new potatoes.
MEP
Knife and Fork
Ingredients
1 each Seabream Fillet 130-150g
10ml Olive Oil & 1 pinch Table Salt
2 x 25g Braised Fennel DK
60ml Champagne Velouté DK
1g Dill
10g Tomato Concasse
100g Confit New Potatoes DK
20ml Olive Oil
1 pinch Maldon Salt & Pepper
1g Basil Chiffonade
Video
Recommendations
DRINKS
You could, of course, recommend Champagne with this dish, as the sauce contains Champagne. However, a great still wine pairing would be a white Bordeaux, such as Château Sainte-Marie or Lamothe-Bouscaut. For a non-alcoholic option, try something citrusy like a French Zero.
SIDES
Truffled Cauliflower au Gratin – The creamy truffle sauce enhances the delicate flavour of the sea bream, adding richness without overpowering it.
Crispy Confit Potatoes – Their crunchy texture and earthiness complement the tender fish and Champagne velouté sauce beautifully.
A velouté is one of the five French mother sauces, the others being béchamel, tomato, hollandaise, and espagnole. Velouté is a stock-based sauce, typically finished with cream, but can also be enriched with eggs or butter.
