Seared Sea Bream With Bacon Sauce

sea ​​bream with bacon sauce

Fine and delicate, the sea bream goes perfectly with bacon in this delicious recipe.

Ingredients for 4 persons:

  • 4 fillets bream (180 g each)
  • 8 slices of bacon
  • 10 cl of liquid cream (30% fat)
  • 50 g of half-salted butter
  • 4 onions
  • 2 pinches of sugar
  • 8 baby onions
  • 2 tbsp. tablespoon of olive oil
  • Salt pepper

Seared sea bream with bacon sauce

- Peel, wash and slice onions.

- Peel, wash and cut the stems of the bunions.

- Heat a skillet to dry, lightly grill 4 slices of bacon, keep them warm.

Place remaining slices, pour liquid cream, bring to a boil and reduce for 3 to 4 minutes.

Remove from heat and mix. Reserve the sauce in a bain-marie.

- In a frying pan, melt 30 g of butter, add the chopped onions, sprinkle with sugar, cook for 45 minutes over low heat until obtaining a compote.

- Melt 20 g of butter in a pan, add the onions bells, sprinkle with sugar and pour water halfway up the onions.

Season and cook until the water evaporates. Onions should be tender.

- Heat the olive oil in a pan, cook the fish fillets 5 to 6 minutes (depending on the thickness)

- On hot plates, place a nest of onions fondue and some glazed onions. Place the fish and a slice of grilled bacon, pour a strip of bacon sauce.

B.A.ba of the chef

- It is possible to replace onion compote with mushroom duxelles (minced mushrooms with shallots and parsley).

- For the sauce, the bacon can be replaced by slices of smoked brisket.

CÔTÉ CAVE: Saumur Champigny

Words from the kitchen

Slice: cut into thin slices.

Reduce: Evaporate a liquid to concentrate the flavor of a food by bringing it to a boil.

Well being

Calories per person: 348

Bacon is low fat, or 1 g of fat per slice.

Photo: C. Herlédan

Video: Seared Sea Bass w/ Fennel & Cider Reduction | Marcus Meacham.

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