Equipment
Ingredients
For the sea bream
- 400 ml fish stock, hot
- 10 g parsley, stalks only
- 50 g unsalted butter
- 100 g onion, sliced
- 3 celery, sliced
- 50 ml dry vermouth
- 300 ml dry white wine
- 225 g potato, peeled and thinly sliced
- 7 g white peppercorns
- 1 star anise
- 2 bay leaf
- 1 sea bream, head removed
- 150 ml heavy cream
- 2 g salt
- 1 g black pepper
To serve
- 30 g anchovy-stuffed olives, sliced
- 45 ml capers
- 4 scallion, chopped
- 30 g parsley, deep fried leaves
- 1 celery heart, with leaves
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
In a small saucepan, gently warm the fish stock and parsley stalks over low heat.
Strain the stock through a sieve into a bowl, discarding the parsley stalks, and set the liquid aside.
Melt the butter in a hob-safe roasting tin over medium heat.
Add the sliced onion and celery to the tin and sauté for 3 minutes until softened.
Pour the vermouth and white wine into the tin and simmer until the liquid reduces by half.
Stir in the reserved fish stock and arrange the thinly sliced potatoes in an even layer in the liquid.
Place the white peppercorns, star anise, and bay leaves into a muslin cloth, tie it securely, and add it to the roasting tin.
Score the sea bream by making shallow diagonal cuts along the skin down to the bone.
Lay the fish on top of the potatoes and roast in the oven at 200°C (400°F) for 25 minutes.
Carefully remove the fish from the tin and set it aside to rest on a warm plate.
Place the roasting tin back on the hob, stir in the heavy cream, bring to a boil, and season with salt and black pepper.
Serve the fish with the sauce and garnish with olives, capers, scallions, fried parsley, and the celery heart.
Chef's Notes
- When searing the onions and celery, ensure they are softened and slightly caramelized for a deeper flavor base. This will contribute significantly to the sauce's complexity.
- Don't overcook the sea bream. The 25-minute roasting time is a guideline; check for doneness by gently flaking the thickest part of the flesh with a fork. It should be opaque and moist.
- For an extra layer of flavor, you can add a sprig of fresh thyme or a few fennel fronds to the roasting tin along with the potatoes and fish.
- The fried parsley garnish adds a wonderful textural contrast and a fresh, herbaceous note. Ensure the parsley leaves are completely dry before frying to prevent splattering.
- Taste and adjust seasoning of the sauce at the very end. Heavy cream can mellow out saltiness, so a final check is crucial for perfect balance.
Storage
Refrigerator: 2 days — Store in an airtight container; fish is best consumed immediately.
Reheating: Gently warm in a covered pan over low heat with a splash of water or stock.
