Grilled bream with carrot, shallot and fennel stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 8 oz fillets bream | |
| Olive oil for brushing | ||
| 10 | Shallots; peeled, sliced | |
| ; finely into rings | ||
| 4 | Carrots; finely sliced at an | |
| ; angle | ||
| 1 | Whole fennel; cored, halved, | |
| ; finely sliced | ||
| 2 | Pinches saffron | |
| Sweet white wine; (to cover the veg) | ||
| 1 | pint | Fish stock |
| 1 | pint | Double cream |
| An orange; juice of | ||
| 1 | bunch | Coriander; finely chopped |
Directions
FOR THE STEW
1 Cook down the carrots, shallots, fennel and saffron in olive oil without colouring for 3-4 minutes. Cover the vegetables by three quarters with the wine and reduce completely.
2 Add the fish stock and reduce by a third. Check the carrots while reducing and if just cooked, strain the liquor from the vegetables and return the liquor to the pan to reduce further. Set the vegetables aside.
3 Add the cream to the reducing liquor and reduce to thicken slightly.
Brush the bream fillets with olive oil and griddle skin-side down.
4 Add the orange juice to the reduced broth and return the vegetables to the pan. Season and serve with the fish.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.