Blow-Torched Sea Bream/Sauternes & Curry Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Curry Sauce

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


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