Ingredients
800 g sea bream fillets
Sauce
50 g shallots
10 ml olive oil
50 ml rice vinegar
300 ml water
3 g Vegeta Fine blend300 ml white wine
300 ml cooking cream
Side dish
100 g Mashed potatoes10 g butter
1 g nutmeg
200 g young spinach
1 ml parsley oil
40 g Dried tomatoesPreparation steps
Weight for 4 portions – 1,82 kg
Oil the sea bream fillets and put them in the fridge while you prepare the sauce and side dish. Fry them in a pan until they get a crispy skin.
Sauce
Sauté the shallot in a little olive oil until it turns golden yellow. Then deglaze with rice vinegar and pour in 300 ml of water, seasoning with Vegeta. Cook over high heat until the liquid is reduced by half.
When the sauce has reduced, pour in 300 ml of white wine and cook until the alcohol evaporates. Finally, add the cooking cream, let it boil once more, remove from the heat and blend everything together with a hand mixer. Strain the sauce through a fine sieve.
Attachment
Prepare the mashed potatoes according to the instructions on the packaging. Add butter and season with nutmeg.
Marinate the spinach with a little parsley oil, salt, and pepper, and mix in the sun-dried tomatoes.
Tip
Before serving, mix the parsley oil with the white wine sauce and pour everything together onto the plate. This will create a marbled pattern.