Recipes

Sea bream en papillote

Sea bream en papillote (4 servings)

We need :

  • 4 sea breams
  • 5 carrots
  • 4 zucchini
  •  

  • 4 Dried red onions
  •  

  • White truffle oil or olive oil
  •  

  • 1 clove of black garlic per fish
  •  

  • Dill
  •  

  • Oregano
  •  

  • Estragon
  •  

  • Rosemary
  •  

  • 5 Lime

Preparation

     

  1. Cut the head and tail from the sea bream and keep the fillet,
  2.  

  3. Carefully remove all bones. Help yourself to remove the little bones with a pair of tweezers.
  4.  

  5. Cut the zucchini, carrots and onions into slices. Finely chop the herbs

Run

     

  1. Take the sea bream fillets and sprinkle with white truffle oil or olive oil.
  2.  

  3. Fill the fillets with black garlic and rosemary and place them on top of each other.
  4.  

  5. Sprinkle with oregano, salt, pepper and tarragon.
  6.  

  7. Lay non-stick paper in a dimension larger than the sea bream and put the vegetables in the shape of a chessboard.
  8.  

  9. Place the onion around the vegetables and on top of them the sea bream fillets.
  10.  

  11. Using a brush, spread egg yolk around the non-stick paper. We take a second non-stick paper and glue it on top, creating an envelope.
  12.  

  13. Repeat the process for the other sea bream.
  14.  

  15. Bake in a preheated oven at 200 degrees for 20 minutes. Pour a little water during baking to retain moisture.

Serving

Place the vegetables in the center of the plate and the fillets on top. Sprinkle with dill for flavor

See recipe for a linguine with beetroot cream and black garlic here!

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