Bream Recipe With Mustard & Tarragon Sauce
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Plate
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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