Summary

Ingredients

For the fish:

• 2 fish (s), (sea bream - sea bream), approx. 350 - 400 g per fish
• 2 sprigs rosemary, short
• 2 tablespoon parsley, freshly chopped
• Sea salt, fine
• some flour
• 2 tablespoon clarified butter
• 2 tablespoon olive oil

For the sauce:

• 2 shallot (s)
• 1 clove garlic
• 125 ml white wine, dry
• 2 cl vermouth, (Noilly Prat blanc, alternatively Martini bianco)
• 250 ml fish stock
• 2 tablespoon thyme, freshly chopped
• 100 ml cream
• 1 pinch (s) sugar
• sea salt
• Pepper, from the mill

Also:

• 250 g potato (s), small, waxy
• 500 ml vegetable stock
• 1 tablespoon butter
• 1 tablespoon chives, freshly chopped into rolls
• a bit salt

For the set:

• 4 slices lime (s)
• some parsley, fresh

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Instructions

1. Potatoes:
2. Peel the potato and cut in half lengthways. In the vegetable stock, cook the potatoes fork-proof (do not overcook). Drain the water and let the potatoes cool slightly.
3. Warm the butter with the chives and salt. Briefly toss the potatoes in it.
4. Sauce:
5. Cut the shallots into thin slices. Chop the garlic.
6. Put both in a saucepan, pour wine and vermouth over them and bring to the boil. Add the thyme and pour in the stock. Let everything boil down for about 20 minutes.
7. Add the cream while stirring. Let simmer for another 15 minutes over medium heat. Season to taste with sugar, salt and pepper.
8. Fish:
9. Rinse the gutted and scaled fish again with water and pat dry. Cut the fish at an angle 3 times on both sides.
10. Salt the insides and stick rosemary and parsley in the abdominal cavity. Salt the outside of the fish and dust one side with flour.
11. Heat the lard and oil well in a large pan.
12. First fry the fish on the floured side for approx. 4-5 minutes until browned. Turn the fish over and cook for 5 minutes on a low heat.
13. Serving:
14. Put the sauce on preheated plates. Place the fish and potatoes. Garnish with lime and parsley.
15. The cooking time is designed for the simultaneous preparation of all ingredients.