Servings
Font
Back
Pan Fried Sea Bream with Leek Cream & King Oyster Mushrooms
4.9 from 270 votes

Pan Fried Sea Bream with Leek Cream & King Oyster Mushrooms

This Pan Fried Sea Bream recipe features a crisp-skinned fish served alongside a smooth leek cream prepared with white wine, butter, and vegetable broth. Thinly sliced potatoes and sautéed king oyster mushrooms accompany the dish, providing contrasting textures and earthy flavors that complement the tender fish. The carefully cooked leek cream adds subtle sweetness and a creamy base that ties the components together.

Prep Time
15 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 25 mins
Servings: 1 serving
Course: Main Course
Cuisine: International

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:
    Cup of Yum
  1. Salt and pepper the sea bream on both sides.
  2. Place the frying pan over heat to warm it up.
  3. Once the pan is warm, add the olive oil and place the sea bream skin side down into the pan.
  4. Use a spatula to press the fish down to make it crispy. Then turn over onto the fleshy side to cook nicely till golden.
  5. Cook for approximately 1-2 minutes on each side.
How to Make the Leek Cream:
  1. In a cooking pan add the olive oil and half of the butter. Sauté the onion over a high heat until translucent.
  2. Add the leek, salt, and pepper and sauté for 3-4 minutes.
  3. Stir in the wine and when evaporated, add the potatoes, bay leaf, and broth and let simmer for approximately 30 minutes.
  4. When ready, remove the bay leaf and whisk all the ingredients in the pan.
  5. Finally, add the rest of the butter and mix well till homogenized.
  6. Strain the mixture.
How to Cook the Potato
  1. Wash the potato well and peel it.
  2. Use a mandolin to slice it very thin.
  3. Place the slices together and cut them into very thin strips. Put the potato in a vacuum bag and make airtight.
  4. Cook in Sous Vide at 70 °C/ 158 ℉ for 1 and a half hours. When ready, place the potato in iced water.
  5. Remove from the vacuum bag and cook in a frying pan with sunflower oil until golden.
  6. Finally, season with salt and pepper.
How to Make the King Oyster Mushrooms:
  1. Cut the mushrooms into slices.
  2. Add salt and pepper.
  3. In a frying pan, add the olive oil. Keep the heat high fire and sauté the mushroom on both sides.

Notes