Recipe Tip: Glorious Gilthead Bream with Fresh Bay Leaves - Falstaff
Top Recipe for 2 Persons by Severin Corti. All ingredients and tips for getting it right. Freshly picked bay leaves give dishes a surprising punch and amazing elegance.
- 2gilthead seabream, portion size, filleted (approx. 200g)
- fresh bay leaves
- someolive oil
- 100 gchopped shallots
- 6fresh bay leaves
- 100 mldry white wine
- juice of half a lemon
- 150 gcold butter, diced
- 100 mlwhipping cream
Step 1Preheat the oven to 220ºC. Line a baking tray with baking paper and arrange the bay leaves close together so that the fillets fit exactly on top. Drizzle with olive oil.
Step 2Salt the fillets and place flesh side down on the bay leaves. Leave to marinate for 20 minutes, then place the tray in the oven and cook for eight minutes.
Step 3Meanwhile, in a small saucepan, bring the shallots, wine and bay leaves to the boil and reduce to a syrupy consistency until only two to three tablespoons remain.
Step 4Pour through a sieve, press lightly to push through all the juices, season with lemon juice, salt and pepper, heat gently and slowly whisk in the cold butter.
Step 5Remove from the heat and lightly whip the cream, fold into the sauce, warm gently.
Step 6Season to taste, place the fish on a warmed plate, cover with the sauce and serve with steamed vegetables (broccoli, asparagus etc.).