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Glorious Gilt-head Bream with Fresh Laurel

Glorious Gilt-head Bream with Fresh Laurel
Herbert Lehmann
Home Food & Drinks Recipes Cooking Glorious Gilthead Bream with Fresh Bay Leaves

Glorious Gilthead Bream with Fresh Bay Leaves

Fish

Freshly picked bay leaves give dishes a surprising punch and amazing elegance.

Severin Corti

For the fish

Ingredients (2 servings)
2 gilthead seabream, portion size, filleted (approx. 200g)
12-15 fresh bay leaves
some olive oil

For the sauce

Ingredients (2 servings)
100 g chopped shallots
6 fresh bay leaves
100 ml dry white wine
juice of half a lemon
150 g cold butter, diced
100 ml whipping cream
  • Preheat the oven to 220ºC. Line a baking tray with baking paper and arrange the bay leaves close together so that the fillets fit exactly on top. Drizzle with olive oil.
  • Salt the fillets and place flesh side down on the bay leaves. Leave to marinate for 20 minutes, then place the tray in the oven and cook for eight minutes.
  • Meanwhile, in a small saucepan, bring the shallots, wine and bay leaves to the boil and reduce to a syrupy consistency until only two to three tablespoons remain.
  • Pour through a sieve, press lightly to push through all the juices, season with lemon juice, salt and pepper, heat gently and slowly whisk in the cold butter.
  • Remove from the heat and lightly whip the cream, fold into the sauce, warm gently.
  • Season to taste, place the fish on a warmed plate, cover with the sauce and serve with steamed vegetables (broccoli, asparagus etc.).
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