ROAST DAURADE (GILT-HEAD BREAM) WITH PARMA HAM AND ROSEMARY BUTTER SAUCE
Ingredients
- olive oil
- for greasing
- 2 lemons
- zest only
- bunch fresh rosemary
- leaves picked
- 8 slices Parma ham
- 4 daurade (gilt-head bream) fillets
- scaled and pin-boned (ask your fishmonger to do this for you)
- 2 tbsp olive oil
- 2 red peppers
- roasted
- skinned
- sliced into long strips
- 2 green peppers
- roasted
- skinned
- sliced into long strips
- 2 red onions
- roughly chopped
- 1 courgette
- roughly chopped
- 1 Little Gem lettuce
- leaves separated
- 2 tbsp olive oil
- 2 banana shallots
- 4 garlic cloves
- ½ bunch rosemary
- leaves picked
- chopped
- 500ml/18fl oz dry white wine
- 250ml/9fl oz champagne vinegar
- 4 tsp double cream
- 250g/9oz butter
- 1 lemon
- juice only
Directions
- For the daurade
- preheat the oven to 200C/400F/Gas 6.
- Grease four pieces of greaseproof paper
- the same size as the daurade fillets
- with olive oil. Sprinkle the lemon zest and rosemary leaves onto each piece of paper and lay a couple of slices of Parma ham on top. Place a daurade fillet onto each piece of paper.
- Place the fish onto a baking tray and roast in the oven for 4-6 minutes
- or until cooked through. (Alternatively
- you can cook the fish on a barbecue for 4-6 minutes.)
- For the vegetables
- heat the olive oil in a frying pan and fry the peppers
- red onion and courgette for 4-5 minutes
- or until golden-brown and softened. Add the Little Gem lettuce leaves and cook for a few seconds
- or until the leaves have wilted.
- For the rosemary butter sauce
- heat the olive oil in a frying pan and sweat the shallots and garlic for 4-5 minutes
- or until softened. Add half of the chopped rosemary
- the white wine and the vinegar and cook until the volume of the liquid is about 50ml/2fl oz.
- Pass the sauce through a sieve into a clean saucepan. Add the cream and bring the sauce back to the boil
- whisk in the butter until smooth and season with lemon juice and salt. Stir in the remaining chopped rosemary.
- To serve
- place the fish onto serving plates
- spoon over the rosemary butter sauce and spoon the vegetables alongside.
