Filets de daurade, ragoût de pommes de terre et oignons avec sauce vierge

Fillets of Sea Bream with Potato & Spring Onion Ragoût & Sauce Vierge

Preparation info
  • Serve


    • Difficulty


    • Ready in

      45 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

I often cook sea bream for demos at food festivals and on TV because I think it is underrated and it isn’t a fish that people necessarily think of eating at home. This is a great pity because it has lovely white flesh, a firm texture similar to that of sea bass and is perfect for steaming, grilling, baking and frying – in fact, for most types of Mediterranean cooking. Sea bream is available most of the year, so why not give it a try? you’ll be pleasantly surprised.