Grilled Sea Bream

Ingredients

• 1 head radicchio
• 80 g kidney beans (canned)
• 2 tbsp white wine vinegar
• 2 tbsp Orange juice
• 4 tbsp olive oil
• 1 tbsp honey
• Salt
• Pepper (freshly ground)
• 4 sea bream fillets (about 200 g each)
• 1 tbsp Lemon Juice
• 2 tbsp flour
• 2 tbsp clarified butter
• 1 Shallot
• 1 tbsp butter
• 150 ml fish stock
• 40 ml cognac
• 100 ml heavy cream
• chervil (for garnish)

Instructions

1. 1.

   Halve the radicchio, cut off the stem in a wedge shape, separate the individual leaves, wash and dry them, then slice into fine strips. Rinse the beans in a sieve with cold water and drain. Whisk together vinegar, orange juice, oil, honey, salt and pepper to make a vinaigrette. Mix radicchio and beans in a bowl and drizzle with the vinaigrette.

2. 2.

   Wash the sea bream fillets, pat dry and drizzle with lemon juice. Dust with flour. In a hot grill pan with clarified butter, brown each side for 2–3 minutes until golden brown (or on a preheated grill in a grilling tray).

3. 3.

   Peel and finely dice the shallot. Sauté in butter until translucent. Add fish stock, cognac and cream; reduce slightly. Season with salt and pepper and blend until frothy.

4. 4.

   Plate the grilled fillets over the radicchio and bean salad, spoon the sauce over the fish, and garnish with chervil before serving.