Sea bream in pastry is a delicious fish main course that combines delicate flavors and crispness. The fresh sea bream is flavored with bay leaves and baked, then wrapped in a crunchy layer of breadcrumbs and puff pastry. Served with shrimp and ripe tomatoes, this recipe will deliver an explosion of flavor and pleasant contrasts of texture.
Open the sea bream along the belly, scale it, gut it, clean it and remove the bones thoroughly
In a bowl prepare a stuffing by mixing the breadcrumbs with the peeled shrimp, the tomatoes diced (after removing the skin and seeds) and a few knobs of butter
Season with salt and pepper
Stuff the fish, close it by sewing with a needle and white thread, and place it in an oiled baking dish on bay leaves
Bake at 180°C for 30 minutes
Baste with white wine, finish cooking for another 5 minutes and let cool
Roll out the puff pastry enough to wrap the fish, place the cold sea bream on it, reduce the cooking juices over heat, pour them over the fish and wrap everything in the pastry
Brush with beaten egg and bake at 200°C for 10 minutes
Serve in slices, preferably with Hollandaise sauce thinned with fish fumet and Cognac
Oven
Pan
Italy
| Energy (kcal) | 210.17 |
| Carbohydrates (g) | 10.74 |
| of which Sugars (g) | 1.7 |
| Fat (g) | 12.73 |
| of which Saturates (g) | 5.06 |
| Protein (g) | 12.59 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.16 |
