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Recipe: Sea bream cooked in a sage steam served with carrots, mange tout and beansprouts

Sea bream cooked in a sage steam served with carrots, mange tout and beansprouts

Steamed sea bream infused with sage and served with wok-fried carrots, mange tout and beansprouts.
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Ingredients
Quantity for 6 person(s)
  • Sea bream fillet(s) 140g : 6 whole
  • Unsalted butter : 40 g
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
  • Sage : 6 sprig
  • Carrot(s) : 6 whole
  • Mange tout : 250 g
  • Olive oil : 3 cl
  • Soya beansprout(s) : 250 g
  • Chive(s) : 0.5 bunch
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Recipe method

Use a fish bone remover to remove any bones from the sea bream fillets. Season with salt and piment Espelette then lay 1 or 2 sage leaves on to each fillet. Roll the fillets up and secure the roll with 2 small wooden skewers or toothpicks.

Peel and finely slice the carrots. Wash the mange tout and cut in two.

Heat a wok over a high heat and add olive oil. Add the carrots, the butter and a glass of water. Season with salt, cover and cook for 5 minutes. Then add the mange tout and cook for a further 5 minutes. Finally, add the beansprouts and check the seasoning before removing from the heat.

Pour a glass of water into a second wok or large pan, add a few sage leaves and bring to the boil. Place a wire rack in or on the pan so that it rests above the water. Place the prepared sea bream fillets on to the rack and cover with a tight fitting lid. Steam the fish 6-7 minutes.

Once the fish is cooked, remove the skewers or toothpicks and serve the sea bream on a bed of stir-fried vegetables. Finish the dish with the chopped chives.

For an extra healthy meal you could steam your vegetables instead of frying.

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