Sea bream with saffron oil served on a bed of carrots & courgettes with dill Recipe

Sea bream with saffron oil served on a bed of carrots & courgettes with dill Recipe

Steamed fillet of sea bream with saffron oil served on a bed of dill scented vegetables.

  • Preparation
    30mins
  • Cooking time
    15mins
  • Rest time
    0mn
Rate this recipe
(12 votes) 4.3/5

Ingredients

Pour people
  • Gilt head bream fillet(s)140g : 6 whole
  • Carrot(s) : 250 g
  • Courgette(s) : 250 g
  • Soya beansprout(s) : 200 g
  • Shallot(s) : 2 whole
  • Star anise : 2 whole
  • Green cardamon pods : 3 whole
  • Unsalted butter : 20 g
  • Sichuan pepper : 5 g
  • Olive oil : 50 ml
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 2 g
  • Dill : 1 bunch
  • Saffron scented oil : 50 ml

Method

  • ETAPE 1

    Peel the carrots, shallots and courgettes. Finely dice the shallot. Cut the carrots and the courgettes in half lengthways then finely slice. Roughly chop the dill.

  • ETAPE 2

    Remove the bones from the bream fillets. Season with salt and piment d'Espelette. Roll each fillet up and secure with a wooden toothpick.
    Place the star anise, cardamom and the Sichuan pepper in a wok. Add water and bring to the boil. Place a grill rack over or in the wok, well above the water. Place the bream on to the grill rack, cover and allow to steam for 4 to 6 minutes.

  • ETAPE 3

    In a saucepan, sweat the shallot over a low heat with a drizzle of olive oil and a pinch of salt. Add the carrots then the courgettes. Season with salt then add enough water to come halfway up the height of the vegetables. Add a knob of butter, cover and cook for 5 minutes, allowing all of the cooking liquid to reduce.
    Remove from the heat and stir in the dill and the soya beansprouts. Check the seasoning.

  • ETAPE 4

    Serve the vegetables in deep plates and top with the fillets of bream. Finish with a drizzle of saffron oil over the fish.

Chef's tip

«Make your own saffron oil by adding saffron threads to olive oil and allowing to infuse. Use approximately 8 saffron pistils for 2L of olive oil.»

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