Fish / shellfish

Pan-fried sea bream, bacon sauce

Pan-fried sea bream, bacon sauce

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Fine and delicate, sea bream pairs 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 semi-salted butter
  • 4 onions
  • 2 pinches of sugar
  • 8 baby onions
  • 2 tbsp. tablespoons of olive oil
  • Salt pepper

Pan-fried sea bream, bacon sauce

- Peel, wash and mince the onions.

- Peel, wash and cut the stems of the baby onions.

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

Place the rest of the slices, pour in the liquid cream, bring to the boil and reduce for 3 to 4 minutes.

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

- In a frying pan, melt 30 g of butter, add the sliced ​​onions, sprinkle with sugar, cook 45 minutes over low heat until a compote is obtained.

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

Season and cook until the water evaporates. The onions should be tender.

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

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


- It is possible to replace the onion compote with a mushroom duxelle (minced mushrooms cooked in butter with shallots and parsley).

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

CELLAR SIDE: 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 in fat, i.e. 1 g of fat per slice.

Photo: C. Herlédan

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