Sea bream with tarragon sauce and chard Recipe

Crispy skinned sea bream served with tangy chard and a rich tarragon and white wine cream sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(30 votes) 3.8/5

Les ingrédients

Pour people
  • For the fish
  • Sea bream fillet(s) 140g : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 30 ml
  • For the vegetables
  • Swiss chard stalks : 900 g
  • Unsalted butter : 40 g
  • Smoked sea salt : 5 g
  • For the sauce
  • Garlic clove(s) : 2 whole
  • Shallot(s) : 2 whole
  • Fresh thyme : 6 sprig
  • Tarragon : 0.5 bunch
  • Dry white wine : 100 ml
  • Double cream : 100 ml
  • Chervil : 0.25 bunch
  • Unsalted butter : 20 g



    If necessary, trim the sea bream fillets and remove any pin bones. Season on both sides.

    Heat a non-stick frying pan and add the oil. Add the fish to the pan skin side down and cook until crisp and golden. Turn the fish over and remove the pan from the heat to let the fish finish cooking.


    Wash the chard thoroughly. Trim the leaves away from the stalks and finely slice. Cut the stalks into long diamonds on the angle.

    Melt the butter in a pan and then sweat the stalks for 5 minutes. Add the leaves and cook for a further 2 minutes before seasoning with smoked sea salt.


    Peel and finely dice the garlic and the shallots. Pick the thyme leaves from the stalks. Chop the tarragon.

    Place all of the chopped ingredients in a heavy bottomed pan with the butter and sweat until they begin to soften. Deglaze with the white wine and allow to reduce. Add the double cream to the pan and reduce until you have a thick and glossy sauce.

  • 4. TO PLATE

    Place a neat pile of chard in the middle of a round plate. Lay the fish on top and spoon sauce around the side.

Chef's tip

«When in season, use rainbow chard to give a brightly coloured dish.»

Your comments