By Philippe Broad
PARIS, 13 JULY 2011 Sea bream are also known by the European
names dorade, dorado or orata, and in the
United States, porgy.
1 Sea Bream of about 1 kilo (2 1/4 lbs)
1 x 2 lbs tin Salsifies
Lime, thinly sliced
8 cherry Tomatoes
A few sprigs of Chervil
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
3. Seal the papillote over the fish and vegetables and place to
cook in the oven for 10 minutes.
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.
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