A dish as vibrant as it is delicious!
Perfectly cooked sea bream meets the creamy sweetness of velvety sweet potato mousse, while crisp sautéed green beans add a fresh crunch. Drizzled with a bright, tangy lemon butter sauce for a burst of flavour that ties it all together. 🤤
A delicious, gourmet experience at home that’s perfect for any occasion!
Ingredients:
- 1 sea bream
- 1 lemon
- 120 g butter
- 25 ml milk
- 1 sweet potatoes
- 120 g green beans
- 2 cloves of garlic
- 200 ml fish broth
- 25 ml white wine
- Fresh thyme
- Fresh chives
- Salt and pepper
- Backing paper
Procedure:
- Start the recipe by filleting the fish, cleaning the scales and removing the belly bones. The remaining fish bones, from the filleting, use them for the fish broth which we will use later for the sauce.
- On a baking paper lay the clean fish filet over 3 to 4 slices of lemons, then add the fresh herbs, a knob of butter, salt pepper and a drizzle of white wine.
- Fold the top and the bottom of the paper as well as the sides, sealing all the edges, keeping the juices inside the pockets, so the fish can cook evenly.
- Place the fish pockets in a tray and bake in the preheated oven, for 15 minutes at 180 Celsius. After the fish is baked let it cool down, then collect all the juices from the fish pockets, which will be used for the sauce.
- Meantime, start peeling the sweet potatoes, cut them in medium size chunks and boil in water until soft. Place the boiled sweet potatoes in a bowl, add salt, butter and milk, then with the help of a whisk or a potatoes masher, make the mousse, mixing all the ingredients.
- In a hot pan sauté the green beans with salt, pepper and garlic for 5 to 7 minutes.
- The last step in our recipe is to make the lemon butter sauce.
- In a saucepan add the fish broth and the juices obtained from the fish pockets that we baked in the oven. Place the saucepan on medium heat and add a knob of butter then mix until the butter is melted. Repeat the procedure and keep adding butter until the sauce is starting to thicken. This recipe is using 70 g of butter.
- Plate the fish, with sweet potatoes mousse, green beans, the sauce and serve with a glass of good white wine.
