Friday, November 30, 2012

Sea bream over Leek carrot and bacon broth

Sea bream
Leek chopped
Carrots chopped
Slice of smoked bacon chopped
Vegetable stock
1 lemon
Seasoning salt and pepper

Heat olive oil in a sauce pan add chopped Leek and bacon
Soften the Leek and lightly brown bacon
Add chopped carrots
Pour over vegetable stock
Simmer until carrots are softened

At the same time heat oil in a frying pan
Add trimmed sea bream
Sprinkle with a little salt zest lemon over the fish
Add lemon juice by crushing the lemon in your hand catching any seeds

Fry the fish for about 5 minutes either side until crisp skin and cooked through

Add vegetable broth to a bowl and place fish on top

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