One of my favs from the Bream family is the Gilthead,its tasty flesh is equally good grilled,fried or Roasted.
Ingredients
1 large Bream per person Filleted
50g Plain Flour
Olive Oil
Salt & Pepper
Celeriac Mash
500g Celeriac
juice of half a lemon
200g of mashing potatoes
30g cold butter
Red Chilli and Coriander Butter Sauce
1 Dsp Fresh Coriander finely Chopped
30g Red Chilli Finely Chopped
1 Dsp Fresh Lemon Grass Finely Chopped
1 Dsp Shallot Finely Chopped
10cl Fish Stock
10cl White Wine
(http://i156.photobucket.com/albums/t22/skatenchips/GiltHeadBream001.jpg)
Take 1 good sized Gilthead Bream per person and fillet
(http://i156.photobucket.com/albums/t22/skatenchips/GiltHeadBream005.jpg)
Scrape the scales from the skin
(http://i156.photobucket.com/albums/t22/skatenchips/GiltHeadBream007.jpg)
Along each fillet flank there is about 12 pin bones that I always remove with a small pair of pliars.
once prepped set aside the fillets in the fridge.
(http://i156.photobucket.com/albums/t22/skatenchips/GiltHeadBream017.jpg)
Prep the Celeriac and Potatoes,cut to equal size and each veggie will soften down in boiling salted water with a splash of lemon juice after about 15/20 minutes.
(http://i156.photobucket.com/albums/t22/skatenchips/GiltHeadBream018.jpg)
Meantime Prep your sauce ingredients
(http://i156.photobucket.com/albums/t22/skatenchips/GiltHeadBream021.jpg)
Dredge your Bream Fillets in seasoned flour
(http://i156.photobucket.com/albums/t22/skatenchips/GiltHeadBream023.jpg)
Get your frying pan to a medium heat and melt some olive oil and a thingy of butter,fry the fillets skin side down for 3 mins then turn over and cook the same time on the other side.
(meantime heat your oven to 180 degrees)
(http://i156.photobucket.com/albums/t22/skatenchips/GiltHeadBream024.jpg)
Place your fillets in the oven just to cook through for a further 5 mins.
(http://i156.photobucket.com/albums/t22/skatenchips/GiltHeadBream027.jpg)
This gives you time to cook your sauce.
In a small pan melt a thingy of butter,add the shallots and lemon Grass and gently cook for 1 min,then add the chilli and white wine and cook out for a further 1 minute.
Now add the fish stock and leave to bubble for a further minute.
Meantime prepare your mash how you like it,I prefer to leave the Celeriac a tad lumpy as I enjoy the texture and taste of it.
beat in some butter and set aside.
Turn off the oven and leave the fish still warm in the residual heat.
Finely add a splash of Lemon Juice and the Coriander to your sauce and whisk in the cold butter pieces untill it reaches a sauce consistency.
(http://i156.photobucket.com/albums/t22/skatenchips/GiltHeadBream033.jpg)
Gilthead Bream with Celeriac Mash & Red Chilli and Coriander Butter Sauce
Enjoy !!!!!!!!!!!!!!!!
Gazza