Roasted sea bream with agretti and cu­cum­ber Serves 4

Country Life Every Week - - Agretti Kitchen Garden Cook -


Pre­heat your oven to 180˚C/350˚f/gas mark 4. Mix to­gether the fen­nel, red onion, ap­ple and cel­ery in a large bowl with the lemon juice, olive oil and sea­son­ing un­til ev­ery­thing is well coated. Tip out onto a bak­ing tray lined with parch­ment pa­per, spread­ing the ingredients out evenly. Place the two fish on top, sprinkle with salt and fold the parch­ment pa­per to seal, then bake for 20 min­utes.

When the fish are cooked, place them onto a board ready to re­move from the bone and trans­fer ev­ery­thing else, juices in­cluded, into a saucepan. Place the pan over a medium heat, add the ap­ple juice and heat un­til the veg­eta­bles are fully cooked through.

Put ev­ery­thing into a pro­ces­sor and cre­ate a purée, then pass it through a fine-mesh sieve into a clean saucepan. Heat again and pour in the cream, mix­ing well. Add the agretti, cu­cum­ber and dill and cook for a fur­ther few min­utes.

Re­move the fish from the bone and divide the fil­lets be­tween four plates. Pour the sauce over it and serve im­me­di­ately—wild rice would make a good ac­com­pa­ni­ment.

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