Fancy meal at home: Spring Sea Bream with Pea & Mint and Fennel
This dish is built around fresh sea bream, cooked simply in olive oil to let its natural flavor come through. It’s served with a smooth pea and mint purée, which adds a light sweetness and a bit of freshness without overpowering the fish.
The fennel beurre blanc brings everything together, rich, buttery, and gently aromatic, while a crisp fennel salad on top adds texture and a clean, slightly sharp contrast.
It’s a balanced plate that leans on a few well-chosen ingredients, each playing its part without overcomplicating things.
If you like seafood, you should check out lubina del Mediterráneo y Sea Bass with Fondant Potatoes recipes. Also, Turkish Fish Sandwich is a very quick and delicious meal option!
Mira las recetas en acción en el Canal de YouTube FırınForno y seguir FırınForno en Instagram ¡Publicaciones diarias!
Dorada de primavera con guisantes, menta e hinojo.
Plato: MainDificultad: Medio2
porciones45
minutos30
minutosIngredientes
- 2 fillets of sea bream
- Pea & Mint Puree
150 g peas
15 g de mantequilla
1 tbsp cream (optional)
8 mint leaves
Lemon zest
Salt & pepper
Splash of lemon juice
Ice water
- Fennel Beurre Blanc
1 small fennel bulb, very fine brunoise
1 shallot or ¼ onion, fine brunoise
100 ml light chicken stock (or vegetable stock)
1 tbsp fresh lemon juice
1 tsp rice vinegar (optional but recommended)
50 g cold unsalted butter, diced
10 ml cream
Salt & pepper
- Fennel Salad
100 g lentils, cooked
1 small fennel bulb, shaved very thin
1 orange (segmented, juice reserved)
Ralladura de 1 naranja
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
Salt & pepper
Mint, for garnish
Instrucciones
- Pea & Mint Puree
- Bring a pot of well-salted water to a boil.
- Blanch the peas for 1½–2 minutes, until just tender and bright green.
- Transfer immediately to ice water to stop the cooking.
- Drain thoroughly.
- Blend the peas with butter, mint, salt, a splash of cream, and a little lemon juice until smooth.
- Check the seasoning.
- Pass through a fine chinois for a silky texture.
- Finish with a touch of lemon zest.
- Fennel Beurre Blanc
- Sweat onion and fennel in a small amount of butter. No colour. Keep it translucent.
- Add vinegar and reduce until almost dry (au sec).
- Add stock and reduce again on a low heat by 2/3 until slightly syrupy.
- Pass through fine chinois.
- Return liquid to low heat.
- Mount with butter: over very low heat, whisk in cold butter cube by cube.
- Add a dollop of cream and remove from the heat.
- Emulsify with hand blender. Sauce should be glossy and cover the back of a spoon.
- Adjust salt, white pepper.
- Finish with a few drops lemon juice.
- Fennel Salad
- Cook the lentils in salted water until tender but still holding their shape, then drain and let them cool.
- Shave the fennel bulb very thinly using a mandoline or sharp knife.
- Segment the orange, keeping any juice aside for the dressing.
- In a bowl, combine the cooled lentils, shaved fennel, and orange segments.
- In a separate small bowl, mix the reserved orange juice with olive oil, lemon juice, orange zest, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Finish with fresh mint leaves just before serving.
- Armar
- In a pan, heat olive oil (shallow fry).
- When the oil is hot, start cooking the sea bream fillets skin-side down.
- When the skin is golden and crispy, cook the flesh side for a minute.
- Place on a paper towel to get rid of excess oil.
- Season the fish with salt and pepper.
- Warm up all the other elements of the dish and plate as you desire.