Sea bream in Bordier fennel butter beurre blanc sauce with spring vegetables and sunflower seeds.
Chef at the “Autour du Beurre” Bistro
7, rue de l’Orme (inside the walled town) – Saint Malo, France
Preparation Time: 45 minutes
Cooking Time: 5 – 10 minutes
- 2 sea breams, 1.3 lbs
- 4 carrots, with tops
- 4 green / spring onions
- 4 mini fennel bulbs
- 4 turnips, with tops
- 4 mini leeks
- 1 oz sunflower seeds
- 2 shallots
- 3 1/3 fl. oz. white wine
- 7 oz. Bordier fennel butter
Cut away the fillets and cook them skin side down on a plancha or sauté them in a drizzle of olive oil. Do not turn over.
Cook the spring vegetables in salted boiling water. Use the tip of your knife to check their doneness. Once cooked, sauté them in Bordier fennel butter before serving.
Roast the sunflower seeds in the oven or in a frying pan in some olive oil.
For the beurre blanc sauce, mince the shallots and sweat them in the white wine. Let reduce and whisk in the butter little by little.
Plate the spring vegetables first, then top with the bream. Moisten with the beurre blanc sauce, and sprinkle the plate with roasted sunflower seeds.