Pan-Fried Sea Bream and Bacon Crisps
with Tarragon Cream Sauce, Garlic Smashed Potatoes and Roasted Tenderstem®
This Pan-Fried Sea Bream and Bacon Crisps takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
½ bunch(es)
Tarragon
350 grams
Salad Potatoes
4 rasher(s)
British Streaky Bacon
150 grams
Tenderstem Broccoli
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
17 grams
Wholegrain Mustard
(Contains Mustard)
2 unit(s)
Sea Bream Fillets
(Contains Fish)
Not included in your delivery
2 tbsp
Olive Oil
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Peel and grate the garlic (or use a garlic press). Roughly chop the tarragon (stalks and all, see ingredients for amount).
Halve the salad potatoes widthways and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast the potatoes on the top shelf, 20 mins.
Meanwhile, pop the garlic into a small bowl with the olive oil (see pantry for amount). Season, mix together and set aside.
Heat a drizzle of oil in a frying pan on high heat. Once hot, lay in the bacon and fry until crispy, 3-4 mins each side. Transfer to a plate lined with kitchen paper, then set the plate and your pan aside, keeping the bacon fat.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.
Drizzle the smashed potatoes with the garlic oil and return to the top shelf until crispy and golden, 10-15 mins.
Halve any thick broccoli stems lengthways. Pop the Tenderstem® on a baking tray and drizzle with oil, season with salt and pepper and set aside.
Pop the broccoli onto the middle shelf for the last 10 mins of potato cooking time.
If you'd prefer to, boil a large saucepan of water with 1/2 tsp in step 5. When boiling, add the broccoli and cook until just tender, 3-5 mins. Once cooked, drain, then return to the pan. Drizzle with a little oil and season.
Pop a medium saucepan on medium heat and add the creme fraiche, tarragon, veg stock paste, mustard (add less if you'd prefer) and water for the sauce (see pantry for amount). Stir together, then bring to the boil.
Reduce the heat to medium low and simmer the sauce until slightly reduced, 4-5 mins.
Season to taste with salt and pepper, then remove from the heat.
When everything's almost ready, pop your frying pan with the bacon fat on medium-high heat. Pat the sea bream dry with kitchen paper.
Once hot, lay the fish in the pan, skin-side down. Season with salt and pepper.
Cook until the skin is golden brown, 3-4 mins, then turn over and cook for a further 2-3 mins. TIP: Don't move the fish while it's cooking skin-side down to ensure crispy skin. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When ready, reheat the tarragon cream sauce if necessary.
Serve the sea bream on your plates with the potatoes and broccoli alongside.
Spoon over the cream sauce, then snap the crispy bacon into pieces and sprinkle over the top.
Enjoy!
