Fried fillet of sea bream, potatoes mashed with olive oil and herb sauce

This dish of sea bream served with mashed potatoes is made sophisticated by the inclusion of the delicious sauce.

Preparation Time: 15 Mins

Cooking Time: 45 Mins

Total Time: 1 Hr

Ingredients

For 4 servings…

4 fillets            Sea bream  - with skin on        

700 gms           Potatoes    

300 ml             Milk          

80 gms            Butter       

120 ml             Olive oil     

                     Pepper      

                     Salt          

250 ml             Stock  - fish

1                    Lemon      

2 sprigs            Parsley      

1 sprig             Tarragon    

4 Strands          Chives       

1 sprig             Thyme  - fresh        

Method

Trim and wipe the bream fillets.

Wash the potatoes, put them in a saucepan of cold salted water and cook them for 25 minutes. Peel them, then mash them with a fork in a bowl while still warm.  Bring the milk with 20 gms of butter to a boil and pour it on to the mashed potatoes.  Add 100 ml of olive oil, mix well and correct the seasoning.

Bring the fish stock to the boil, add the lemon juice and three quarters of the chopped herbs. Stir in 60 gm of butter in small pieces while whisking, and sprinkled the thyme over this sauce.

Cut the skin of the bream filets in two or three places, salt and pepper.  Heat the rest of the olive oil in a frying pan and cook for 3 minutes on the skin side.  Spread the potatoes on the plates, put a filet of fish next to it with a little herb juice around it, scatter on the remaining herbs and serve immediately.

Wine recommendations

A white wine - not too aromatic.

Conventional

     Mâcon

Interesting

     Crozes Hermitage blanc

     Jurançon sec

     Lirac blanc

     Muscadet Sèvre et Maine Sur lie

     Riesling