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Sautéd sea bream with an orange and prawn sauce

11 September 2006

Ingredients

1 fennel
2 stalks celery
1 large potato
8oz sea bream
50g flour
1 lemon juiced
Vegetable oil
1 king prawn
1-2 oranges
1/6 gill brandy
1tbs fish stock powder
¼ pint water
½ pint double cream
25-50g butter
6 sprigs chervil

Method

Peel and dice the potato place in a pan of water and cook until soft. Mash.

Core and halve fennel lengthways shredding it into strips. Wash celery and cut into 1cm cubes. Place fennel and celery into steamer and steam until soft season then purée. Add potato to fennel and celery purée and place in a 5cm circle mould and bake for 30 minutes at 120°C.

Cut the sea bream fillet into two diamond shapes coat in flour and lemon juice. Add to a heated oiled pan and brown skin on one side. Then place in oven for five minutes at 120°C.

For sauce dice prawn and pan-fry in butter. Cook until brown. Add lemon and orange each cut in half. Add brandy and flame.

Mix fish stock with water and add to saucepan. Leave to cook out for 15 minutes then strain. Place back on heat to reduce in size for more flavour.

Add cream and simmer. Then add a little knob of butter to sauce to thicken.

To serve unmould fennel celery and potato and place on to centre of plate. Place sea bream criss-crossed on top. Pour sauce around the outside and garnish with chervil.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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