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Rosace of sea bream with lime, crunchy fennel with curry, mashed potatoes

Fish, Seafood & Shellfish

A dish of marinated fish cooked by the acidity of lime juice, accompanied by mashed potatoes and a crisp fennel salad.

Note

You can add other spices to the marinade such as garam masala or ras-el-hanout.

Ingredients

Recipe for 4 portions

Fish

4 Dash

Royal sea bream

2 Piece(s)

Lime

50 Ml

Olive oil

4 Pinch(es)

Sea salt flakes

4 Pinch(es)

Espelette pepper

Garnish

2 Piece(s)

Fennel

1 Tsp

Curry powder

20 Ml

Olive oil

2 Pinch(es)

Salt

0.50 Bunch(es)

Green onion

Potatoes

800 Gr

Potatoes

2 Liter(s)

Water

16 Gr

Coarse salt

50 Ml

Milk

30 Gr

Salted butter

Preparation time: 25 min

Preperation

In a saucepan, combine the potatoes, salt and water, bring to a boil. After cooking, peel and mash the potatoes, add the hot milk and the butter. Adjust seasoning and refrigerate.

Slice the green onions, zest and squeeze the lime.

Using a mandoline, cut the fennel into thin slices then place them directly in cold water to preserve its transparency and crunch.
Fish

Bone the sea bream fillets, remove the skin and cut the flesh into thin slices. Marinate the slices with the rest of the ingredients for 10 minutes. Set aside.
Fennel

Drain the fennel, then season with the curry, olive oil and salt.
On the plate

In a plate, place the mashed potato in a cookie cutter then with each slice of sea bream make a rosette. Arrange the fennel salad on top, finish with the green onion and a few spoonfuls of the remaining marinade.