GRILLED SEA BREAM ON CORN PURÉE
Portions : 4 - Preparation time : 15 minutes - Cooking time : about 10 minutes
Ingredients
- 8 ears corn, cobbed
- 1 onion, chopped
- 1 garlic clove, chopped
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 125 ml (1/2 cup) 35% cream
- 4 sea bream fillets, skin on
- 1 lemon, quartered
- 60 ml (4 tbsp.) parsley, chopped
- 12 small yellow cherry tomatoes, quartered
- salt and freshly ground pepper to taste
Preparation
- In a hot skillet, sauté the corn kernels, onion and garlic in the fat of your choice for 2 to 4 minutes, without browning. Add cream, salt and pepper.
- Pour into a bowl. Purée using a hand blender or food processor.
- In a hot skillet, sear the skin side of each dorade fillet coated with Mycryo butter, or in a little fat of your choice. Turn the fillet over and sear the flesh side. Season to taste.
- In the center of each plate, spread the corn purée, a fillet of sea bream, a lemon wedge, a sprinkling of parsley, a few tomato wedges and a sprinkling of salt.
