Bream Fillets with Hot Potato SaladPrint This
- ○ 2 medium sea bream
- ○ 3 medium potatoes
- ○ 2 tbsp mustard
- ○ 1 tbsp Lemon juice
- ○ 1/3 cup olive oil
- ○ 1 clove of garlic
- ○ 1 sprig of rosemary
- ○ mint chopped
- ○ parsley finely chopped
- ○ fresh oregano
- ○ salt, pepper
First, peel the potatoes, cut them into small cubes and place in a saucepan with cold water. (It is important to put cold water in order to boil the potatoes correctly. We should not put hot water to speed boiling, because potatoes may not boil properly). As fast as starts boiling, add a teaspoon of salt.
At the same time, wash and clean the fish. With a sharp knife cut the fish, and take two fillets from each bream.
Remove any prickles from the fillets, and add salt and pepper.
In a non-stick pan, put some olive oil, 1-2 rounds of rosemary and a clove of garlic or a little garlic oil.
Once the pan has been warmed up, place the fish with its skin on the pan and press the fillets with a spatula to avoid tilting.
After a minute, once the fish has benn cooked on one side, turn it so as to be cooked on the other side as well.
Once it’s ready, remove it from the fire. Be careful! Do not bake the fish for too long so as to be juicy.
Proceed with the preparation of vinaigrette by placing in a bowl the mustard, chopped herbs, salt and pepper and mix with a hand whisk.
Add the lemon juice and then slowly add the olive oil while stirring until it comes to a thick, sauce.
Once the potatoes boil, drain them, and place them in a bowl, add salt pepper and finely chopped herbs. Then add the vinaigrette and stir well with the hot potatos.
Keep a part of the vinaigrette to serve it on the fish.