Pan fried Sea Bream fillet with creamed petit pois..

Panfried Seabream

Method

  1. Sauté onions, garlic, potatoes and bacon in butter for 5 minutes over gentle heat
  2. Add white wine & fish stock and simmer for 10 minutes
  3. Add cream and simmer for 5 minutes or until potatoes cooked
  4. Add petit pois & chopped tarragon. Continue on a gentle heat for another 5 minutes.
  5. Season with freshly ground black pepper to taste
  6. Heat a tablespoon of vegetable oil in a large non-stick frying pan over medium heat
  7. Season each sea bream fillet with salt & freshly ground black pepper
  8. When pan is hot place fillet skin side down & cook for 2 to 3 minutes
  9. Flip over & cook for further 1 to 2 minutes till cooked through
  10. Divide petit pois mixture between 2 deep sided plates (large pasta bowls work well)
  11. Place a bream fillet on each & garnish with lemon wedge & sprig of fresh tarragon

Serves 4

Ingredients

  • 2 sea bream fillets, skin on
  • 225g frozen petit pois, thawed
  • 75g frozen pearl onions, thawed
  • 3 rashers smoked streaky bacon, finely sliced
  • 1 large potato (around 250g), peeled and cut into approx 1cm dice
  • 1 clove garlic, peeled & finely chopped
  • 25g butter
  • Tablespoon vegetable oil
  • 100ml double cream
  • 150 ml dry white wine
  • 75ml fish stock
  • 1 tablespoon fresh tarragon, finely chopped, plus 2 large sprigs to garnish
  • Salt & freshly ground black pepper to taste
  • 2 lemon wedges for garnish

All orders placed are subject to availability. If we do not have the fish in stock we may call you to offer an alternative species.

Fresh Fish available online

We have a good selection of fresh fish available to purchase and are renowned for our quality stocks.
Order online from Armstrongs' of Stockbridge shop.

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