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Dorada con Uvas | Spanish Sea Bream with Grapes
(0)
30 min
Quick
Knuspr-Küche
Elegante spanische Küstenküche: Auf der Haut kross gebratene Goldbrassenfilets in einer feinen Weißweinsauce mit saftigen Weintrauben, Schalotten und kalter Butter.
Ingredients
Preparation method
Preparation
Thoroughly rinse the sea bream fillets with cold water and pat them dry carefully with paper towels. Lightly score the skin side diagonally two to three times with a sharp knife so that the fillets do not curl during frying. Season both sides with sea salt and freshly ground black pepper.
Wash the green grapes, pat dry, and cut in half lengthwise. Peel and finely dice the shallots and garlic cloves. Wash the fresh flat-leaf parsley, shake dry, and chop finely.
Searing the sea bream until crispy
Heat 20 ml of olive oil in a large pan over medium-high heat. Place the seasoned sea bream fillets skin-side down in the pan and press down lightly with a spatula for the first 30 seconds so the skin crisps evenly.
Chef's tip
Crispy skin without sticking: The fish must be completely dry before frying. The pan and olive oil must be well heated before adding the sea bream fillets.
Perfect sauce consistency: By mounting with ice-cold butter off the heat, the sauce thickens into a velvety texture without curdling or feeling heavy.
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