Pan Fried Sea Bream with Leek Cream & King Oyster Mushrooms
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 25 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
International
Pan Fried Sea Bream with Leek Cream & King Oyster Mushrooms
Description
Pan Fried Sea Bream with Leek Cream & King Oyster Mushrooms offers a balanced dish combining delicate fish with a creamy vegetable puree and sautéed mushrooms. The sea bream is seasoned and pan-fried to develop a crispy skin while maintaining a flaky flesh. The leek cream is developed through sautéing onions and leeks with butter and white wine, then simmered with potato and vegetable broth to create a smooth, velvety sauce. King oyster mushrooms are pan-seared separately with olive oil and seasoned to add earthy flavor and tender texture. Thinly sliced potatoes contribute mild starchiness and additional texture to the plate.
The dish brings fresh seafood together with savory vegetables in a refined presentation, making it suitable for a composed dinner. The components play off each other: the crispy, seasoned fish contrasts with the creamy leek base and the meaty mushrooms, while the potatoes provide subtle earthiness and structure.
Preparation involves multiple steps but straightforward techniques such as sautéing, simmering, blending, and pan-frying. The recipe requires attention to timing to serve the fish hot with its crispy skin while the leek cream remains smooth and warm.
Ingredients
Sea bram:
- 200 g sea bream
- salt
- black pepper
- extra virgin olive oil
Leek cream:
- 20 ml extra virgin olive oil
- 50 gr butter
- 30 ml white wine
- 600 ml vegetable broth
- 1 bay leaf
- 1 potato cubed
- 1 white onion sliced
- 400 gr leek the while tender part of the leek
- salt
- black pepper
Potato:
- 1 potato
- sunflower oil
- salt
- black pepper
King oyster mushrooms:
- extra virgin olive oil
- salt
- black pepper
- 1 king oyster mushroom
Instructions
How to Make Sea Bream:
- Salt and pepper the sea bream on both sides.
- Place the frying pan over heat to warm it up.
- Once the pan is warm, add the olive oil and place the sea bream skin side down into the pan.
- Use a spatula to press the fish down to make it crispy. Then turn over onto the fleshy side to cook nicely till golden.
- Cook for approximately 1-2 minutes on each side.
How to Make the Leek Cream:
- In a cooking pan add the olive oil and half of the butter. Sauté the onion over a high heat until translucent.
- Add the leek, salt, and pepper and sauté for 3-4 minutes.
- Stir in the wine and when evaporated, add the potatoes, bay leaf, and broth and let simmer for approximately 30 minutes.
- When ready, remove the bay leaf and whisk all the ingredients in the pan.
- Finally, add the rest of the butter and mix well till homogenized.
- Strain the mixture.
How to Cook the Potato
- Wash the potato well and peel it.
- Use a mandolin to slice it very thin.
- Place the slices together and cut them into very thin strips. Put the potato in a vacuum bag and make airtight.
- Cook in Sous Vide at 70 °C/ 158 ℉ for 1 and a half hours. When ready, place the potato in iced water.
- Remove from the vacuum bag and cook in a frying pan with sunflower oil until golden.
- Finally, season with salt and pepper.
How to Make the King Oyster Mushrooms:
- Cut the mushrooms into slices.
- Add salt and pepper.
- In a frying pan, add the olive oil. Keep the heat high fire and sauté the mushroom on both sides.
Notes
User Reviews
Overall Rating
4.9
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