Blow-Torched Sea Bream/Sauternes & Curry Sauce

Name: Blow-Torched Sea Bream/Sauternes & Curry Sauce
Yield: Serves Four
Ingredients: sea salt & black pepper; 150 ml double cream; 55 g salted butter; 2 large shallots, peeled, finely sliced; 150 g button mushrooms, finely sliced; 1 tbsp mild curry powder; 35 g plain flour; 300 ml Sauternes white wine; 600 ml white fish stock; rapeseed oil; 4 fillets of sea bream, descaled, pin bones removed

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Curry Sauce

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

Starter

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