Seared sea bream, glazed vegetables and celery: a creation based on Château Minuty Rose et Or
A subtle blend of fresh flavors, this gourmet recipe worthy of a fine restaurant elegantly accompanies Château Minuty Rose et Or, characterized by great delicacy on the palate and aromatic generosity on the nose.
Ingredients for 4 people:
- 4 beautiful sea bream fillets, cut by your fishmonger
- 1 ball of celeriac, peeled and diced
- 2 medium, floury potatoes, peeled and diced
- The juice of 1 lemon
- 10 to 20 cl of liquid crème fraîche
- 1 pinch of celery salt
- 4 mini fennel bulbs
- 8 mini carrots
- 1 tsp sugar
- 25 g of butter
- 1 large bunch of flat-leaf parsley, rinsed under running water
- 1 sachet of agar-agar
- approx. 3 tbsp olive oil
- Salt and pepper from the mill
Preparation steps:
1. Prepare the celery purée: Place the diced celery in a large pot of cold water with a little salt and lemon juice. Bring to a boil and cook until the celery is tender. Cook the diced potatoes in another pot of salted water for about 20 minutes, until the flesh softens. Drain the cooked celery and potatoes, then combine them in a bowl. Blend them with the cream as you go until you get the desired consistency, then adjust the seasoning with the celery salt. Keep warm in a double boiler.
2. Prepare the glazed mini vegetables: Wash them thoroughly, then place them in a pan large enough to spread them in a single layer. Add the butter, salt, sugar, and water halfway up. Bring to a boil, cover, and simmer for 5 minutes. The mini vegetables are now half-cooked and slightly crunchy. If you prefer them softer, you can cook them for a little longer. Remove the lid and finish cooking over medium heat until the liquid has completely evaporated, stirring gently so that the mini vegetables are coated in butter and sugar without letting them caramelize.
3. Make the parsley juice: Pass the bunch, stems and leaves, through a juicer to collect the juice. Thicken it with agar-agar according to the package instructions. Season with salt and pepper.
4. Cook the fish: Preheat oil in a non-stick frying pan and cook the sea bream fillets over high heat, skin side down. Turn them over for 10 seconds to brown the flesh. Set aside. Reheat the various elements then arrange on warm plates. Garnish with fennel sprigs and serve immediately.
How to make parsley juice without a juicer
Remove the stems from the parsley and boil it for about 1 minute 30 seconds in salted water. Drain and refresh with ice cubes. Blend the leaves very finely with a little cold water. Pass through a sieve, pressing well. Thicken the green juice with agar-agar according to the package instructions. Season with salt and pepper.
Did you know?
Agar-agar is a plant-based gelling agent extracted from marine algae, and is tasteless and odorless. Once gelled, agar-agar can be heated up to 85°C without liquefying. Generally, 1 to 3 teaspoons of powdered agar-agar are used for every 50 cl of liquid. The powder is added directly to the mixture, then brought to a boil to dissolve thoroughly.