Seared Sea Bream, Herb Crushed Potato, Black Olive Tapenade, Red Pepper Escabeche

Posted by System Administrator Wednesday 17th September 2014 0 Comment(s) Wine & Food Inspirations,

Restaurant: Hugo's, Merrion Row

 

Sommelier:Ursula Shiels

 

Website: info@Hugosie

Address: 6, Merrion Row, Dublin 2

Telephone number for bookings: 6765955


Chef: Margaret Roche
Preparation time: 50 Minutes
Cooking time: 40 Minutes
List of Ingredients: Seafood


Method:

 

List of Ingredients:

 

8 Baby Potatoes

Fresh Herb (Chervil, Tarragon, Parsley)

20g Butter

80g Red Pepper Escabeche

20g chopped black olives

160g Fillet of Sea Bream

 

Method:

Boil Potatoes until tender with butter, herbs & seasoning

Heat up escabeche

Put Bream skin side down in a hot pan & cook for 2-3 minted until skin is crisp, turn over for 30-45 seconds to finish cooking

Assemble on Plate

 

 

 


Related Products
Muros Antigos Alvarinho
Muros Antigos Alvarinho
€10.00
Buy Now
Add to Wish List
Compare this Product