Sea bream with potato mousseline and garlic oil
Total time1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 9 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch
1 to 2 hours
Method
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Peel potatoes and cut into thin half-rounds. Chop spring onion and cook both with 55 ml oil and half the salt in a frying pan for 15 minutes.
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Transfer to an ovenproof dish, add butter, lemon juice and white wine and bake at 180°C for 15 minutes until tender.
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Pass potatoes, spring onion and their juices through a food mill to make a smooth mash. Keep warm.
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Check sea bream fillets and pat dry. Add remaining salt and 10 ml oil. Put skin-side up on a tray and bake at 200°C for 10-15 minutes until cooked.
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Peel and chop garlic. Heat in a frying pan with the other 30 ml oil and cayenne until it starts to colour. Remove cayenne.
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Divide mash between plates, add one sea bream fillet per person and finish with garlic oil and parsley.
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