Bream with Creamy Wine Sauce, Napa Cabbage, and Potatoes

Main Dishes | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Bream with creamy wine sauce, Napa cabbage, and potatoes.

Ingredients

Dorado - 4 pieces
Potato - 21.2 oz
Shallot - 1 piece
Napa Cabbage - 1 piece
Tomatoes - 1.1 oz
Butter - 5.3 oz
Thyme - 0.4 oz
Champagne Vinegar - 1 tablespoon
Fish Oil - 3 fl oz
33% Cream - 7 fl oz
Apple Wine - 1 tablespoon
Scallions - 0.2 oz

Step by Step guide

Step 1

Cut the cabbage lengthwise into four pieces. Place it in a skillet with 50 grams of butter, pour in a cup of water, season with salt, and cover with a lid. Leave it on low heat for ten minutes, then remove the lid and allow the liquid to evaporate. Peel the potatoes, slice them into large pieces, and boil them. Once the potatoes are ready, sprinkle them with finely chopped green onions.

Step 2

Dice the tomatoes into small cubes, using only the flesh and removing the seeds. In 30 grams of butter, sauté finely chopped shallots until translucent. Add the leaves from five sprigs of thyme. Pour in and reduce one tablespoon each of white wine vinegar and white wine. Then add fish stock and reduce it to a syrupy consistency. Next, pour in heavy cream and keep it over medium heat. Chop 70 grams of frozen butter into small cubes and, when the cream thickens, vigorously whisk the sauce while gradually adding the butter. Continue whisking for a few more minutes until the sauce becomes thick like jelly. Finally, add the tomatoes.

Step 3

Clean the fish: remove the fins and scale the skin. Make a cut under the gills at a 45-degree angle and cut off the head. Split the back open and use a flexible knife to remove the fillet. Clean it of any attached entrails. Use tweezers to remove any remaining bones. Make shallow cuts about 2–3 cm long on the skin of the fillet.

Step 4

Pat the fillet dry with a paper towel to ensure the skin is as dry as possible. Season the fillet with salt on both sides and lightly stuff the slits with finely chopped leaves from two sprigs of thyme.

Step 5

Heat a skillet with olive oil and sear the fish skin-side down. Don't cook it too long — within five minutes, the fish should turn opaque and lightly golden at the edges. Next, quickly flip the fillet so that the flesh only kisses the skillet, and then immediately transfer it to a plate.