Sea Bream with Red Pepper Sauce (Daurade A La Sauce De Poivron Rouge) Recipe



Sea Bream with Red Pepper Sauce (Daurade A La Sauce De Poivron Rouge) Recipes

Ingredients :

4 medium sea bream, cleaned

lemon marinade (marinade de citron)

1 large red pepper

45ml (3 tbsp) olive oil

salt and freshly milled black pepper

Method :

To garnish - Lemon wedges

Lay the bream in a large oval gratin dish. Pour the marinade over the fish, cover and leave to marinate for 2-3 hours.

Meanwhile, place the pepper in a small round gratin dish and put it under a hot grill. Cook the pepper, turning it occasionally, until the skin is charred. Set aside until cool enough to handle. Peel off all the skin of the pepper and discard the seeds. Puree the pepper flesh in a blender or food processor until smooth.

Leave the puree in the machine.

Lift the fish out of the marinade. Strain the liquor and gradually add it to the pepper puree with the machine running. When the marinade is incorporated, slowly trickle in the oil in the same way. Season the mixture to taste, then pour it into a small saucepan and heat it gently.

Heat a grill and cook the fish for about 8-10 minutes, turning once. Transfer the fish to a heated serving dish. Add any grilling juices from the fish to the sauce, stir them in, and pour the sauce over the fish. Garnish with lemon wedges and serve at once.

Serves 4

The red pepper sauce which accompanies the fish in this dish has a delicate, mellow flavor.


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