Sea bream with leeks & celery

15 min

4

Σχετικά με τη συνταγή

Calories ~580kcal

Protein ~42g

Carbohydrates ~8g

Fat ~41g

Mediterranean

Preparation 15 min

Cooking 30 min

Servings 4

Διατροφική αξία ανά μερίδα

Calories ~580kcal

Protein ~42g

Carbohydrates ~8g

Fat ~41g

The recipe

Sea bream with leeks & celery

Mediterranean

15 min Preparation

30 min Cooking

4 Servings

Nutrition per serving

~580 kcal Calories

~42 g Protein

~8 g Carbohydrates

~41 g Fat

Υλικά

2 sea bream (700 g each)
300 g leeks
100 g celery
50 g celeriac
120 g onion
5 g garlic
1 bay leaf
15 g parsley
15 g dill
80 ml olive oil
50 ml dry white wine
6 g salt
2 g white pepper

For the fish stock

1-2 pieces of the celeriac
1 piece of the leek
½ onion

For the Egg-Lemon Sauce (Avgolemono)

2 eggs
Juice of 1 lemon

Sea bream with leeks & celery

Preparation: 15 min Cooking: 30 min Servings: 4 Cuisine: Mediterranean

Nutrition per serving: Calories ~580 kcal · Protein ~42 g · Carbohydrates ~8 g · Fat ~41 g

Ingredients

2 sea bream (700 g each)
300 g leeks
100 g celery
50 g celeriac
120 g onion
5 g garlic
1 bay leaf
15 g parsley
15 g dill
80 ml olive oil
50 ml dry white wine
6 g salt
2 g white pepper

For the fish stock

1-2 pieces of the celeriac
1 piece of the leek
½ onion

For the Egg-Lemon Sauce (Avgolemono)

2 eggs
Juice of 1 lemon

Method

If the sea bream has not already been filleted by your fishmonger, carefully fillet them and remove any small pin bones using tweezers. Reserve the bones and heads for the stock.
For the fish stock
Place the fish bones and heads in a pot with cold water, the celeriac, some of the onion, and some of the leek. Bring to a boil, skim off any foam that rises to the surface, then reduce the heat and simmer gently for about 30 minutes. Strain the stock and keep it warm.
For our food
In a pot, heat the olive oil and sauté the onion and garlic until softened and fragrant. Add the sliced leeks, celery, and a little of the celeriac. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
Add the bay leaf and deglaze with the white wine. Allow the alcohol to evaporate, then add enough fish stock to cover the vegetables. Season with salt and white pepper and simmer over medium heat for 10–12 minutes.
Place the sea bream fillets on top of the vegetables, drizzle with a little olive oil, and season with freshly ground pepper. Continue cooking for about 8–10 minutes, until the fish is cooked through yet remains moist and tender.
When the fish is cooked, we turn of the heat and prepare the egg-lemon sauce.
Separate the eggs and whisk the yolks with the lemon juice until smooth. Gradually add a little hot stock from the pot while whisking continuously to temper the mixture and prevent it from curdling.
Remove the pot from the heat and slowly add the egg-lemon mixture, gently shaking the pot to evenly incorporate the sauce and create a silky texture.
Finally, add the chopped parsley and dill.
Carefully serve the sea bream fillets alongside the leeks and celery, spooning over the velvety egg-lemon sauce. Finish with a few drops of extra virgin olive oil and serve immediately.

Εκτέλεση

If the sea bream has not already been filleted by your fishmonger, carefully fillet them and remove any small pin bones using tweezers. Reserve the bones and heads for the stock.

For the fish stock

Place the fish bones and heads in a pot with cold water, the celeriac, some of the onion, and some of the leek. Bring to a boil, skim off any foam that rises to the surface, then reduce the heat and simmer gently for about 30 minutes. Strain the stock and keep it warm.

For our food

In a pot, heat the olive oil and sauté the onion and garlic until softened and fragrant. Add the sliced leeks, celery, and a little of the celeriac. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.

Add the bay leaf and deglaze with the white wine. Allow the alcohol to evaporate, then add enough fish stock to cover the vegetables. Season with salt and white pepper and simmer over medium heat for 10–12 minutes.

Place the sea bream fillets on top of the vegetables, drizzle with a little olive oil, and season with freshly ground pepper. Continue cooking for about 8–10 minutes, until the fish is cooked through yet remains moist and tender.

When the fish is cooked, we turn of the heat and prepare the egg-lemon sauce.

Separate the eggs and whisk the yolks with the lemon juice until smooth. Gradually add a little hot stock from the pot while whisking continuously to temper the mixture and prevent it from curdling.

Remove the pot from the heat and slowly add the egg-lemon mixture, gently shaking the pot to evenly incorporate the sauce and create a silky texture.

Finally, add the chopped parsley and dill.

Carefully serve the sea bream fillets alongside the leeks and celery, spooning over the velvety egg-lemon sauce. Finish with a few drops of extra virgin olive oil and serve immediately.