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Short Description
Seabass or halibut fillets are coated with a savoury crust of breadcrumbs and herbs, then oven-roasted until golden and flaky. Served with a light sauce and fresh garnish for a refined, flavourful main course.
Ingredients
Fish:
4 sea bass or halibut fillet, preferably fresh
4 oz poppy seeds
1 dash salt and pepper
Carrots:
2 teaspoons butter
12 oz carrot, shredded
2 teaspoons brown sugar
2 teaspoons honey
¼ teaspoon nutmeg
Sauce:
20 oz heavy cream
2 teaspoons sugar
2 oz Madeira
Topping:
2 oz raspberry jam
Preparation
Take the bones out of the fish, season and spray with pan spray and coat with poppy seeds. Place the fish in the oven and bake at 300°F for about 8-10 minutes
Take the carrots and sauté in a pan until tender, and then add the honey, brown sugar and nutmeg, season to taste, set aside and keep warm
In another saucepan, take the cream and reduce it by half; add the sugar and Madeira and let it thicken. Pour the sauce onto the plate, then place the carrots in a bird's nest formation. Lay the fish on top of the carrots and garnish with raspberry jelly