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.

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