Bream Recipe With Mustard & Tarragon Sauce - Great British Chefs
This grilled bream recipe is from the master of fish, Nathan Outlaw. This bream recipe uses a delicious mustard and tarragon sauce and is the ultimate fish supper
Ingredients
- 4 sea bream fillets, 100g each
- salt
- 1 dash of oil
- 100g of fresh peas
- 100g of Maris Piper potatoes
- 1 egg yolk
- 1 tsp cider vinegar
- 1 tsp English mustard powder
- 250ml of olive oil
- 100ml of fish stock
- 50ml of double cream
- 1 baby gem lettuce
- 2 gherkins
- 2 tsp tarragon, chopped
- freshly ground black pepper
- 16 asparagus spears
- 50ml of olive oil
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