06/03/2026
🇬🇧 Crispy Sea Bream with Potato Crust
Ingredients
Sea bream
- 1 sea bream fillet
- 1 potato, thinly sliced
- Salt & pepper
- 1 garlic clove
- Rosemary
- Butter
Beurre blanc
- 1 shallot
- 30 ml vinegar
- 30 ml water
- 100 ml cream
- 80 g cold butter
- Chives
- Salt & pepper
Fondant potatoes
- 5–6 potatoes
- Vegetable stock + water
- 100 g butter
- Rosemary
- Chives
- Salt & pepper
Method
Season the sea bream and cover one side with thin potato slices.
Cook 2 minutes on the potato side, flip and cook 3 more minutes. Add garlic, rosemary and butter, then baste for 2 minutes.
For the beurre blanc, reduce shallot, vinegar and water. Add cream and cold butter, then finish with chives.
Cook the potatoes with stock, water, butter and rosemary for 20 minutes. Reduce the cooking liquid and season.
Plate everything together.
🇮🇹 Orata in Crosta di Patate
Ingredienti
Orata
- 1 filetto di orata
- 1 patata tagliata sottile
- Sale e pepe
- 1 spicchio d’aglio
- Rosmarino
- B***o
Beurre blanc
- 1 scalogno
- 30 ml aceto
- 30 ml acqua
- 100 ml panna
- 80 g b***o freddo
- Erba cipollina
- Sale e pepe
Patate fondenti
- 5-6 patate
- Brodo vegetale + acqua
- 100 g b***o
- Rosmarino
- Erba cipollina
- Sale e pepe
Procedimento
Condisci l’orata e ricopri un lato con fettine sottili di patata.
Cuoci 2 minuti dal lato delle patate, gira e cuoci altri 3 minuti. Aggiungi aglio, rosmarino e b***o e nappa per 2 minuti.
Per il beurre blanc, fai ridurre scalogno, acqua e aceto. Aggiungi panna e b***o freddo, poi termina con erba cipollina.
Cuoci le patate con brodo, acqua, b***o e rosmarino per 20 minuti. Fai ridurre il fondo e regola di sale e pepe.
Impiatta tutto insieme
Crispy Sea Bream with Potato Crust Recipe
Crispy sea bream with potato crust is a delightful dish that combines tender fish with the crunch of thinly sliced potatoes. To make this exquisite meal, you will need the following ingredients: one sea bream fillet, a potato thinly sliced, salt and pepper for seasoning, a garlic clove, fresh rosemary, and butter for cooking. For the accompanying beurre blanc sauce, gather one shallot, vinegar, water, cream, cold butter, chives, and seasoning. Lastly, for the fondant potatoes, prepare 5-6 potatoes, vegetable stock, water, butter, and more rosemary and chives.
Begin by seasoning the sea bream fillet with salt and pepper. On one side, lay the thin slices of potato to create a crust. Heat a pan, then cook the fish potato-side down for approximately two minutes. Flip the fillet carefully, and cook for an additional three minutes. During the last two minutes of cooking, add the minced garlic, rosemary, and a generous pat of butter to enhance the flavor.
For the beurre blanc sauce, finely dice the shallot and combine it with vinegar and water in a saucepan. Let it reduce to a syrupy consistency, then add cream and cold butter while whisking continuously. Complete the sauce with fresh chives and season with salt and pepper to taste.
To prepare the fondant potatoes, peel and cut the potatoes, then immerse them in a mixture of vegetable stock and water. Add butter and rosemary, cooking them for about 20 minutes until tender. Once cooked, reduce the cooking liquid and season to your preference.
Finally, plate the crispy sea bream alongside the fondant potatoes and drizzle with the luscious beurre blanc sauce. This delicious dish not only looks stunning but is also packed with flavors that will impress anyone at your dinner table. Enjoy your gourmet creation!
