Daurade rose rôtie, compote de rhubarbe et oignons rouges

Name: Daurade rose rôtie, compote de rhubarbe et oignons rouges (Roasted whole pink bream with rhubarb and red onion compote)
Yield: For 4-6
Cuisine: French
Ingredients: 1 pink bream, 1.2-1.5 kg, cleaned and descaled (ask your fishmonger to do this); A few tablespoons olive oil; 3 red onions, sliced; 3-4 medium stalks rhubarb, peeled and sliced; Fleur de sel (sea salt) and freshly ground black pepper; 2-3 tablespoons double cream (optional); 1.5 kg new potatoes, scrubbed; 100 g salted butter

Roasted whole pink bream with rhubarb and red onion compote

Preparation info

For
4-6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

The meaty taste and texture of the fish sits well with the robust combination of rhubarb and red onion. The colours also work beautifully.

Ingredients

A few tablespoons olive oil
3 red onions, sliced
3-4 medium stalks

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Prepare the compote before the meal and have the potatoes in a pan, ready to boil, at the same time as the fish goes in the oven.

To make the compote, heat a little olive oil in a heavy-based pan and add the sliced onions. Cook down very gently for 5 minutes or so (you don’t want them to fry or colour). When they start to soften, add the rhubarb and a splash of water. Cover the pan and