Grilled bream with mustard and tarragon sauce, asparagus and peas

Grilled bream with mustard and tarragon sauce, asparagus and peas


Ingredients:
100g of Maris Piper potatoes
salt
1 dash of oil
100g of fresh peas
4 sea bream fillets, 100g each
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Instructions:
  • First step is To start the sauce, bring a saucepan of salted water to the boil and add the peas. Cook for 1 minute, then lift out with a slotted spoon and refresh in cold water. Set aside to drain. Peel and dice the potato into 1cm cubes and add to the boiling water. Cook until just tender, then drain and set aside to cool
  • And then, Whisk the egg yolk, vinegar and mustard together in a bowl for 1 minute, then slowly add the olive oil – don't add the oil too quickly, otherwise the mixture will split. Season with a little salt
  • And then, visit for full instruction : https://www.greatbritishchefs.com/recipes/grilled-bream-mustard-tarragon-sauce



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