Seared sea bream with carrot and cumin ribbons Recipe

Seared sea bream with carrot and cumin ribbons Recipe

Seared sea bream with a delicious fragrant carrot ribbon salad.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(26 votes) 3.9/5
Ingredients
Pour people
  • For the fish
  • Sea bream fillet(s) 140g : 6 whole
  • Olive oil : 30 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the vegetables
  • Carrot(s) : 6 whole
  • Cumin seed(s) : 10 g
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.5 bunch
  • Olive oil : 50 ml
  • Maldon salt : 6 pinch(es)
  • Lemon(s) : 1 whole
  • New potato(es) : 900 g
  • Unsalted butter : 60 g
  • Fennel seed(s) : 1 Tsp
Method
  • 1. FOR THE FISH

    Pin bone and trim the fish into neat portions. Season on both sides. Heat a pan with olive oil and fry skin side down until crispy. Turn the fish over, remove from the heat and let the residual heat finish cooking the fish.

  • 2. FOR THE VEGETABLES

    Cook the new potatoes in boiling water until tender,drain then and crush with a fork, add the butter and cumin seeds and keep warm.
    Peel the carrots and slice lengthways finely on the mandolin. Crush the garlic into a paste, finely chop the chilli and parsley. Zest and juice the lemon.
    Dry roast the cumin seeds in a pan then add the oil, chilli and garlic. Fry for a further 2 minutes then pour over the carrots. Finish with the lemon juice, zest and the parsley. Season to taste.

  • 3. TO PLATE

    Spoon the crushed potatoes onto the middle of the plate.
    Place a neat pile of ribbons in the centre of a plate and lay the crispy fish on top. Drizzle any dressing around the side.

Chef's tip

«Use caraway or fennel seeds to add a different spice element to your dish.»

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