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

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

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