The Portly Gourmet

Good food doesn't have to be difficult…

Grilled Sea Bream fillet on a Parsley and Onion Potato Cake with Brown Shrimp and Garlic Butter

 

This dish is simple but so affective, whether it’s just for a Friday night meal after work (as mine was) or a main for a dinner party Bream is winner! I think it is slightly meatier than a Bass and seems to hold together a little more as well.  Also you can get bream anywhere these days, It is not only flavourful but it’s also sustainable as it has been widely farmed using aquaculture.   I filleted my own fish but you can always ask your fishmonger to fillet and pin bone your fish for you so that all you have to do is cook the fish and enjoy it!  As I said this doesn’t take anytime at all and if like me you have left over mash in the fridge it takes even less time! So for the Bream you’re going to need:

 

  • 2 Sea Bream Fillets
  • 100g Brown Shrimps (De-shelled)
  • Mashed potato
  • ½ Red Onion chopped
  • Tbsp Dried Parsley
  • Oil for frying
  • Tbsp butter
  • 1 clove garlic crushed

 

First of what you going to need to do is make the potato cakes.  So in a bowl mix the chopped onion potato and parsley together with some seasoning. It should look rather colourful with the green parsley and the red onion, take 2 tablespoons full of the mixture and form it into a round patty, repeat this process and then pan fry the potato cakes in a little oil until slightly golden on either side.

In the meantime, grease a baking sheet and season it well, once you done that place the Bream skin side down on the seasoned tray and grill until the flesh turns opaque. Once it has give them a flip over and put them back under the grill until the skin is nice and crispy.  Finally in a small frying pan melt the butter and add the garlic and the brown shrimps and give them a good stir.  Once you’ve done all of that you just need to plate up and then sit down and dig in!

For once I remembered, at the last second may i add to take a photograph…

PG

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This entry was posted on November 19, 2012 by in Blog.
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