Roast Daurade (gilt-head Bream) With Parma Ham And Rosemary Butter Sauce
This delightful recipe features tender daurade fillets cooked to perfection with a flavorful rosemary and Parma ham topping. Paired with a medley of sautéed vegetables and drizzled with a luscious rosemary butter sauce, this dish is sure to impress your guests with its elegant presentation and exquisite taste.
— Constant Cookbook
Ingredients
- , for greasing olive oil
- 2 lemons
- bunch fresh rosemary
- 8 slices Parma ham
- 4 daurade (gilt-head bream) fillets, scaled and pin-boned (ask your fish
- 2 tbsp olive oil
- 2 red peppers
- 2 green peppers
- 2 red onions
- 1 courgette
- 1 Little Gem lettuce
- 2 tbsp olive oil
- 2 banana shallots
- 4 garlic
- ½ bunch rosemary
- 500ml/18fl oz dry white wine
- 250ml/9fl oz champagne
- 4 tsp double cream
- 250g/9oz butter
- 1 lemon
Instructions
- For the daurade, preheat the oven to 200C/400F/Gas 6.
- Grease four pieces of greaseproof paper, the same size as the daurade fillets, with olive oil. Sprinkle the lemon zest and rosemary leaves onto each piece of paper and lay a couple of slices of Parma ham on top. Place a daurade fillet onto each piece of paper.
- Place the fish onto a baking tray and roast in the oven for 4-6 minutes, or until cooked through. (Alternatively, you can cook the fish on a barbecue for 4-6 minutes.)
- For the vegetables, heat the olive oil in a frying pan and fry the peppers, red onion and courgette for 4-5 minutes, or until golden-brown and softened. Add the Little Gem lettuce leaves and cook for a few seconds, or until the leaves have wilted.
- For the rosemary butter sauce, heat the olive oil in a frying pan and sweat the shallots and garlic for 4-5 minutes, or until softened. Add half of the chopped rosemary, the white wine and the vinegar and cook until the volume of the liquid is about 50ml/2fl oz.
- Pass the sauce through a sieve into a clean saucepan. Add the cream and bring the sauce back to the boil, whisk in the butter until smooth and season with lemon juice and salt. Stir in the remaining chopped rosemary.
- To serve, place the fish onto serving plates, spoon over the rosemary butter sauce and spoon the vegetables alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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