Sea Bream with Celery

Δημοσιέυτηκε: Thu, 07/07/2011 - 00:00 || Ενημερώθηκε: Fri, 07/12/2013 - 23:15

Sea bream is a firm-fleshed white fish and the Mediterranean gilt-head is particularly tasty. This recipe enhances the sea breams' succulent and choice flesh.

Gourmed

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Ingredients:

4-6 open-sea gilt-head or other bream
600 gm celery
juice of 2 lemons
1/2 tsp arrowroot
salt & freshly ground pepper

Procedure:

1. Wash the fish and sprinkle them with salt and pepper and the juice of one lemon. Let stand for one hour or so on a rack to absorb the flavors.

2. Cut the celery into rounds about 4 cm long and parboil them in 500 ml (2 cups) of lightly salted water for 3-4 minutes.

3. Place the fish on top of the celery, dust with arrowroot, shake the pan to distribute the thickener, bring to a boil and after 1-2 minutes, cover and cook for 12-14 minutes.

4. Add the juice of the second lemon, stirring gently, sprinkle with lots of pepper, boil for another 2 minutes and serve.