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Ingredients
- 2 pcs Gilt-head bream fillet
- 1 tbsp extra virgin olive oil
- 30 g lightly salted butter
- 1 pc Shallot
- 2 cloves fresh garlic
- 80 g fresh cherry tomatoes
- 1 handful fresh basil
- 100 ml dry white wine
- 1 tbsp fresh lemon juice
- 1 pinch fine iodized table salt
- 1 pinch ground black pepper
- 300 g Baby potatoes Grenaille
- 0.5 pc fresh red onions
- 1 handful fresh flat-leaf parsley
Method
- 1Cut the potatoes into larger pieces, place them in a pot with plenty of salted water, and bring to a boil. Cook until tender.
- 2Pat the fish fillets dry and remove any bones if necessary. Heat a pan and add the oil. Place the fillets skin-side down in the hot oil and fry for approx. 4 minutes.
- 3Meanwhile, finely chop the shallot and garlic and halve the tomatoes. Add the shallot and garlic to the fried fish, season with salt and pepper, and sauté for another minute. Finally, add the cherry tomatoes and heat briefly.
- 4Pour in the wine and let it boil vigorously for a few minutes until the alcohol has evaporated and a creamy sauce forms. The fish should now be cooked through but still juicy.
- 5Finally, add the butter, chopped basil, and lemon juice and stir into a creamy sauce.
- 6Mix the cooked potatoes with oil, the red onion cut into half-moons, and finely chopped parsley. Season lightly with salt and combine everything. Serve the gilt-head bream with the potato salad.
