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Sea Bream, Pan Fried, with Chargrilled Sweet Potatoes
ingredients:

The quantities given will serve four people.


1 kilo/2 pounds sea bream fillets (four fillets)
500g/one pound sweet potatoes
250g/half pound plum tomatoes
100ml/4 fluid ounces/US half cup olive oil
One medium red onion
75g/2 ounces parsley
Two medium lemons
Chervil to garnish

method:

Thinly slice potatoes into rounds, dress with half the oil, season and then fry in the griddle pan. Mark them on one side and then to complete cooking, finish them in the oven for a further 5 minutes at 200 C.
De-seed and chop tomatoes into small dice, then peel onion and chop to same size as tomato. Roughly chop parsley, mix with tomatoes and red onion then squeeze juice of one lemon into the mix. Add 50 ml (2 ounces/ US quarter cup) olive oil and season, mix well and keep salsa in fridge.
Brush sea bream fillets with oil and season with salt and pepper. Place skin-side down in a hot frying pan and cook for about 2 minutes. Then turn and cook for a further 2 minutes. Once cooked, keep hot.
To serve, place 2 teaspoons of salsa mix in the centre of the plate, add hot potato slices on to salsa, then place fish on top. Garnish with lemon wedge and sprig of chervil.

observations:
Richard Miller, the Head Chef at the Malmaison restuarant in West George Street, Glasgow, created this dish. The recipe appeared in "Glasgow on a Plate" (Black and White Publishing Ltd) along with a number of other recipes for the connoisseur.
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