A delicious dish with oriental touch. For the children, I make a small portion mahed potatoes au gratin.

Recept Afdrukken
Sea bream fillet with leek in coconut curry
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Rating: 5
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Prep Time
15 min
Cook Time 40 min
Servings
persons
Ingredients
  • 4 stalks leek
  • 400 ml coconut milk
  • 2 teaspoon curry powder
  • 1 teaspoon anise seeds
  • 1 pinch pepper and salt
  • 4 bream with skin
  • 4 tblspoon Olive oil
  • 1 pinch fleur de sel
Instructions
  1. Heat 2 tbspoons olive oil in a pan and add the anise seeds. Let them simmer for about a minute. Meanwhile, cut the leek into small pieces and add it to the anise seeds. Season with the curry, black pepper and salt. After another 5 minutes the leeks is cooked. Add the coconut milk and heat again. If you want more curry than now is the time to add more.
  2. Meanwhile, preheat in another pan the remaining oil and fry the dorade fillets untill they are golden brown . Put them first on the skin side and when it becomes crispy turn them. If the fillet is done you turn it back on the skin side and season with flor de sal and some pepper.
  3. I serve this dish in soup plates. First I put the curry and the fillet I lay half on the side of the plate half into the curry. Decorate with finely chopped coriander ...
Prep Time
15 min
Cook Time 40 min
Servings
persons
Ingredients
  • 4 stalks leek
  • 400 ml coconut milk
  • 2 teaspoon curry powder
  • 1 teaspoon anise seeds
  • 1 pinch pepper and salt
  • 4 bream with skin
  • 4 tblspoon Olive oil
  • 1 pinch fleur de sel
Instructions
  1. Heat 2 tbspoons olive oil in a pan and add the anise seeds. Let them simmer for about a minute. Meanwhile, cut the leek into small pieces and add it to the anise seeds. Season with the curry, black pepper and salt. After another 5 minutes the leeks is cooked. Add the coconut milk and heat again. If you want more curry than now is the time to add more.
  2. Meanwhile, preheat in another pan the remaining oil and fry the dorade fillets untill they are golden brown . Put them first on the skin side and when it becomes crispy turn them. If the fillet is done you turn it back on the skin side and season with flor de sal and some pepper.
  3. I serve this dish in soup plates. First I put the curry and the fillet I lay half on the side of the plate half into the curry. Decorate with finely chopped coriander ...
Notes