Sea Bream in White Wine Sauce with Linguines, Asparagus and Tomato Concassé

Summary

Ingredients

• 2 fish (s), sea bream approx. 400 g each
• 4 stalks asparagus, green
• 4 stalks asparagus, white
• 1 beefsteak tomato (s)
• 1 shallot (s)
• 1 clove garlic
• 400 ml fish stock
• 100 ml wine, white, dry
• 2 cl vermouth (Noilly Prat)
• 150 ml sweet cream
• 200 g pasta, (linuine)
• 1 glass caviar (trout caviar)
• Thyme, fresh
• chives
• some flour
• butter
• olive oil
• salt and pepper

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Instructions

1. The sea bream is also known under the name Dorade royale. A striking feature is the golden band between the eyes, which, however, fades after death. There is a dark spot at the beginning of the sideline. Occurrence in the eastern Atlantic off the northwest African coast to the northern Biscay, around the Azores and in the Mediterranean. The sea bream can weigh up to 3 kg, its excellent meat is fine, white and lean and is very popular with gourmets.
2. Bring the fish stock, white wine and Noilly Prat to the boil in a saucepan and reduce to half over medium heat. Add the cream and reduce again until the sauce has a creamy consistency.
3. Cook the pasta according to the instructions on the packet. Cut the chives into rolls.
4. Peel the tomato, remove the thin one with the seeds and dice the tomato flesh. Finely dice shallot and clove of garlic. Heat some oil in a saucepan and sauté shallot and garlic cubes until translucent. Add the tomato pieces and mix briefly. Season with pepper and salt. Just warm up the concassé, do not bring it to the boil, it will then disintegrate and become a sauce.
5. Peel the asparagus. Blanch green asparagus for one minute, white asparagus for 3 minutes in steam. Cut the head pieces into pieces approx. 6 cm long, cut the rest of the rods into small wheels.
6. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large pan. Wash and pat dry the bream that has already been gutted and scaled by the fishmonger. Cut the fish left and right 3 times at a slight angle. Stuff the abdominal cavity with salts and sprigs of thyme. Salt the outside of the fish, dust one side with flour and place the floured side in the hot pan. Fry the fish vigorously for about 3-4 minutes, turn the fish over and finish cooking in about 5 minutes on a low heat.
7. Pour the sauce on the preheated plate, place the fish in it, roll up the linguine in a spiral shape with a fork and put a sprig of thyme in the middle. Put on the asparagus and concassé and garnish everything with trout caviar, chives and asparagus wheels.

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