Bream in White Wine Sauce

Charmaine Lu -

  • 400ml hot fish stock
  • Bunch of parsley, stalks and leaves separated and chopped
  • 50g butter
  • 1 sliced onion
  • 3 sliced celery stalks
  • 50g dry vermouth
  • 300ml white wine
  • 3 sliced potatoes
  • 1 tbsp white peppercorns
  • 2 bay leaves
  • 1 star anise
  • 1 whole bream, head removed, slashed to the bone
  • 150ml cream
  • Add the hot stock and parsley stalks to a pan and heat through. Meanwhile, preheat the oven to 200C. Add the butter, celery and onion to a roasting tin and fry on the hob for 3 mins, then pour in the wine and vermouth and cook until reduced by half. Add the stock and potatoes.
  • Add the peppercorns, star anise and bay leaves to a piece of muslin and create a bouquet garni. Add to the stock mixture, then place the fish on top.
  • Bake in the oven for 25 mins, then carefully remove the fish and set aside. Pour the cream into the tin and bring to a simmer on the hob. Season well, remove the bouquet garni, and serve the fish with the sauce, scattered parsley leaves and whatever greens you fancy.
40 mins
4 serving