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Sea bream with asparagus and lime hollandaise
45 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 575
  • Fat about 35g
  • Carbohydrates about 24g
  • Protein about 37g
This is needed
This is needed for 4 people
Sea bream
  • 0.25 tsp salt
  • 2 gilthead seabream (organic), ready to cook
  • 2 garlic clove, sliced
  • a little pepper
  • 1 organic lemon, sliced
  • 1 tbsp olive oil
  • 500 g green asparagus, lower third peeled
  • 600 g waxy potatoes, cut in slices of 3 mm
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 dl white wine
  • 1 dl vegetable bouillon
  • 1 tsp salt
Lime hollandaise
  • 1 tbsp herbal vinegar
  • 1 dl white wine
  • 1 bay leaf
  • 1 shallot, finely chopped
  • 3 parsley stems
  • 2 fresh egg yolk
  • 100 g butter, cut into pieces, cold
  • salt and pepper to taste
  • 1 organic lime, use grated zest and 1/2 tbsp of juice
Tools
  • for a wide ovenproof dish (holding approx. 3 ½ litres), greased
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And that's how it's done
And that's how it's done
Sea bream
Rinse the fish (inside and out) in cold water, pat dry. Season the fish inside and stuff with slices of lemon. Score the surface of the fish several times on both sides and place the slices of garlic in the incisions. Brush the fish with oil, place in the roasting tin. Arrange the asparagus, potatoes and parsley around the fish, pour in the wine and stock, salt the fish and the vegetables.
To roast
Approx. 25 mins. in the centre of an oven preheated to 200°C.
Lime hollandaise
Bring the wine to the boil in a pan along with all the other ingredients up to and including the bay leaf. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool. Add the egg yolks to the reduction and mix well. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Beat the mixture with a whisk until light and frothy. Reduce the heat, gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, stir in the lime zest and juice, season. Serve the fish with the vegetables and lime hollandaise.

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