Filets de daurade, ragoût de pommes de terre et oignons avec sauce vierge from French Brasserie Cookbook by Daniel Galmiche
I often cook sea bream for demos at food festivals and on TV because I think it is underrated and it isn’t a fish that people necessarily think of eating at hom
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spoon
- Plate
Ingredients
- 1 small fennel bulb
- 200 g/7 oz pancetta, cut into 5mm/¼in thin strips
- 350 g/12 oz small potatoes, such as Ratte, Charlotte, New and Jersey Royal
- 1 tbsp olive oil
- 1 bunch of spring onions, peeled and finely sliced
- 4 sea bream fillets, 150 g/5½ oz each, pin-boned and skins on
- sea salt
- freshly ground black pepper
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