Pan-fried sea bream fillet, rouille and melt-in-the-mouth potatoes
Ingredients
For
4
personnes
- 4 sea bream fillets, 200g each
- Potatoes
- 1 egg yolk
- 6 to 8 cloves of garlic
- Saffron, as stigmas or in powder form
- 0.4 l of mild-flavoured olive oil
- Fine salt
- Freshly ground pepper
Tip
Recipe variation: replace the sea bream with sea bass, monkfish or prawns… You can also swap the potatoes for carrots or other vegetables, depending on your preference. Rouille goes well with fish soup, bouillabaisse, croutons or fresh bread… Mix it up!
Instructions
Prepare the potatoes:
- Peel, wash and slice them into rounds. Steam them until they are tender but still firm (adjust the cooking time according to the variety). Set aside.
Make the rouille using a mortar and pestle (or a mini food processor):
- Crush the garlic cloves with a little mild olive oil and freshly ground pepper, then add a small cooked and cooled potato and the raw egg yolk. Whisk the rouille as you would mayonnaise, gradually incorporating the olive oil until you have a smooth, creamy consistency. Finish by adding the saffron and a little salt.
- Keep the rouille in the fridge.
- Cook the fish in an oiled frying pan over a high heat.
- Place the fish in a deep plate on a bed of potatoes. Spoon a generous spoonful of rouille over the top. Garnish with a sprig of chives or a sprig of parsley.
Tip
Recipe variation: replace the sea bream with sea bass, monkfish or prawns… You can also swap the potatoes for carrots or other vegetables, depending on your preference. Rouille goes well with fish soup, bouillabaisse, croutons or fresh bread… Mix it up!
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