Recipe: Sea Bream Small Boats Menton Style

Name: Daurade de petits bateaux a la mentonnaise
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 2 portions
Ingredients: 1 belle daurade de petits bateaux de 500a 600 g vidée et écaillée; 2 citrons de Menton ou non traités lavés et essuyés puis taillées en fines tranches a la main ou en machine.; 4 petites pommes de terre nouvelles de Ré ou Noirmoutier précuites a l'eau de mer (ou a l'eau salée) épluchées ou non puis taillées en tranches épaisses.; beurre 1/2 sel; huile d'olives mures; gros sel de mer; thym citron et quelques aiguilles de romarin; olives noires

By chef patrick ★ ★ ★ ★ ★ 3.8/5 (12 reviews) Fishes

Prep 30 min

Cook 20 min

Rest 1h

Total 1h50

Servings 2 serv.

Ingredients for 2 servings

1 beautiful sea bream small boats of 500-600 g gutted and scaled
2 Menton lemons or untreated, washed and dried then cut into thin slices by hand or machine.
4 small new potatoes from Ré or Noirmoutier precooked in sea water (or salted water) peeled or not then cut into thick slices.
salted butter 1/2
ripe olive oil
coarse sea salt
lemon thyme and a few sprigs of rosemary
black olives

Step-by-step directions

1 In a large ovenproof dish, place your sea bream in the center, put a few grains of salt and thyme in the belly.

2 Wrap each potato slice with a slice of lemon, then on each one a dab of salted butter 1/2 and an olive slice.

3 Preheat your oven to 200°(th6+)

4 Halfway through preheating, place your sea bream, drizzle it with a splash of olive oil, cook for 20 minutes, scatter a few sprigs of rosemary, then turn off your oven, open it and let it rest like this for 10 minutes.

5 Then on a board remove the fillets and arrange them on 2 hot plates, your potato slices around them, pour the rendered juice over with a little lemon juice and a grind of pepper.

Foret noire Plat picard