Seared sea bream with shaved fennel salad, saffron and Le Gruyère AOP cheese sauce recipe
This simple sea bream recipe is made by grilling a whole sea bass under a grill, and topping it with a sunshine yellow saffron and Gruyère-infused sauce. The combination of slow-cooked onions and Le Gruyère AOP give the sauce a deep, sweet and nutty flavour.
Ingredients
Metric
Imperial
Orange dressing
- 60g of French's classic mustard
- 70ml of honey
- 100ml of orange juice
- 40ml of white wine vinegar
- 40ml of lemon juice
- 180ml of vegetable oil
Saffron and le Gruyère Cheese Sauce
- 300g of onion, sliced
- 1 garlic clove, grated
- 1g of saffron strands
- 10g of cane sugar
- 1/2 tbsp of onion powder
- 15g of vegetable bouillon
- 250ml of water
- 200ml of white wine
- 250ml of milk
- 250ml of double cream
- Maldon salt
- 100g of Gruyère, grated
- vegetable oil, for cooking
Salad
- 2 fennel bulbs, thinly sliced on a mandolin
- frisée lettuce
- black sesame seeds, for garnish
- 1 orange, cut into supremes, to garnish
Method
Whisk together all the ingredients for the orange dressing
- 60g of French's classic mustard
- 70ml of honey
- 100ml of orange juice
- 40ml of white wine vinegar
- 40ml of lemon juice
- 180ml of vegetable oil
Heat up a dash of oil in a pan and then add the onions, garlic and saffron. Sweat until softened but without colour over a low heat
- 300g of onion, sliced
- 1 garlic clove, grated
- 1g of saffron strands
Add the sugar, onion powder, bouillon powder, water and wine and bring to a simmer
- 10g of cane sugar
- 1/2 tbsp of onion powder
- 15g of vegetable bouillon
- 250ml of water
- 200ml of white wine
Once the onions are really soft, add the milk, cream and salt, bring to a simmer and then cook for 10 minutes
- 250ml of milk
- 250ml of double cream
- Maldon salt
Remove the sauce from the heat and add the Gruyère. Blend and pass through a fine sieve
- 100g of Gruyère, grated
Lightly dress the fennel and some of the frisée lettuce with the orange dressing
- 2 fennel bulbs, thinly sliced on a mandolin
- frisée lettuce
Rub the sea bream with oil and sprinkle with flaky salt, and then grill for about 10 minutes total, turning halfway through
- 300g of sea bream, scaled and cutted
Dust the lime half with sugar and caramelise under the grill, or with a blow torch
- 1/2 lime
- white cane sugar, for dusting
Serve the fish with some of the warm cheese sauce, and garnish the salad with the black sesame seeds and orange segments. Serve the blackened lime on the side
- black sesame seeds, for garnish
- 1 orange, cut into supremes, to garnish
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