Label
All
0
Clear all filters

Blow-Torched Sea Bream/Sauternes & Curry Sauce

Rate this recipe

banner
Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About

Ingredients

For the Curry Sauce

  • 55 g salted butter
  • 2 large shallots, peeled, finely sliced
  • 150

Method

To make the curry sauce

Melt the butter in a heavy-based saucepan, add the shallots and mushrooms, sauté until softened but not coloured. Add the flour and curry powder and continue to cook for a further 4 to 5 minutes, stirring continuously.

Pour in the Sauternes, scrape the pan well, turn up the heat a little and bubble to reduce by a third. Add t

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title