Name: Sea Bream with Rosemary Beurre Blanc
Yield: Ingredients For 4
Ingredients: 2 small shallots; extra-virgin olive oil, to dress; 2 tbsp rosemary leaves; 1 garlic clove; 100 ml / 3½ fl oz dry white wine; 200 g / 7 oz unsalted butter; 3 tbsp double cream; 100 ml / 3½ fl oz white wine vinegar; salt and pepper; 4 sea bream fillets, each weighing about 170 g / 6 oz; 2 tbsp olive oil

Preparation info

Ingredients For
4

Difficulty
Medium

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

Sea bream is a soft, sweet-tasting fish and perfect for grilling. Served with a beurre blanc scented with rosemary, it makes a very elegant dish.

Ingredients

4 sea bream fillets, each weighing about 170 g / 6 oz
2 tbsp

Method

Brush the fish fillets with olive oil; season and reserve.

Make the sauce: finely chop the shallots and garlic. Remove the rosemary leaves from the twigs. Put with the shallots and garlic in a pan with 30g / 1

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Sea Bream with Rosemary Beurre Blanc

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of