Name: Roasted sea bream with oyster stuffing and fennel hollandaise
Yield: Serves 6
Cuisine: American
Ingredients: Salt and freshly ground white pepper; Olive oil, for brushing; 2 medium onions, peeled and finely chopped; 100 g butter; 200 g fresh white breadcrumbs; 2 tbsp chopped parsley; 2 tbsp chopped dill; 1 x 2-2.5 kg sea bream, scaled, gutted and boned; 100 ml double cream, whipped; 3 small egg yolks; 5 peppercorns; 40 ml white wine vinegar; 1 fennel bulb, finely chopped; 215 g unsalted butter; 10 large oysters, opened and chopped with the juices reserved; 1 bay leaf; A few sprigs of tarragon; 1 small shallot, peeled and chopped; 40 ml water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

Oyster stuffing is an American idea — they use it to stuff Turkey for Thanksgiving while in New Orleans they enjoy it all year round with a variety of birds. Ask your fishmonger to bone the bream from the belly, leaving it attached at the backbone so it ends up looking a bit like a kipper. The head can be left on or removed depending on how squeamish your guests are.