Grilled white fish with Beurre Blanc & Salade aux Algues
Preparation time: 30 minutes
Cooking: 20 minutes
2 Sea Bream fish, gutted and cleaned
4 sprigs Parsley
Medium onion, finely chopped
60ml white wine vinegar
60ml dry white wine
125g cold unsalted butter, cut into small chunks
10g mixed dried seaweed selection
1 teaspoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1/2 teaspoon ginger juice
1 tablespoon toasted sesame seeds
To prepare fish, stuff with a couple slices of lemon and parsley place into a preheated oven at gas mark 210 and cook for 20 minutes until crisp.
Wash then soak seaweed in lukewarm water, set aside.
For the beurre blanc, place the onion, vinegar, wine and 60ml water into a saucepan. Set over a moderate heat until almost no liquid remains. Turn the heat down to a low setting and whisk in the butter one piece at a time. Keep warm.
Add dressing ingredients to seaweed. Remove filets from cooked fish, carefully pulling away any bones. Serve them with beurre blanc sauce and seaweed salad.