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Sea Bream in a Papillote with Salsifies



By Philippe Broad

PARIS, 8 JULY 2010 — Sea bream are also known by the European names dorade, dorado or orata, and in the United States, porgy.

Serves 4

1 Sea Bream of about 1 kilo (2 1/4 lbs)
1 x 2 lbs tin Salsifies
1 Lime, thinly sliced
8 cherry Tomatoes
A few sprigs of Chervil
2 tbsp Olive oil
Pepper from the mill  


1.  Ask your fishmonger to clean and scale the fish. Empty the tin of salsifies into a colandar and rinse thoroughly under running water. Season the inside of the fish with salt and pepper and cook in a steamer for 25 minutes.

2.  During that time, preheat the oven to 210° C. (th 7). Using greaseproof paper or aluminium foil prepare your papillote so that it will close over the fish and vegetables, leaving a little space. Drizzle with a little olive oil, place the steamed fish in the centre and surround with the salsifies, the thin slices of lime, the tomatoes and a few sprigs of chervil. Season with salt and pepper and drizzle with the remaining olive oil.

3.  Seal the papillote over the fish and vegetables and place to cook in the oven for 10 minutes.  

Serving Suggestion

Serve immediately. If you so wish, make a light sauce of equal parts of lime juice and olive oil with a few sprigs of chervil, to accompany this dish. Serve separately.

Related Culturekiosque Archives

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