Blackened Sea Bream with Saffron Potato & Pappardelle Vegetable

An interesting Cajun Fish preparation made with the season’s Sea Bream served with golden potatoes and pappardelle vegetables giving you a gourmet meal at home.

An interesting Cajun Fish preparation made with the season’s Sea Bream served with golden potatoes and pappardelle vegetables giving you a gourmet meal at home.  

Recipe Card

Ingredients

Quantity
Sea beam fillet, skin on

2 nos

Clarified butter

2 tbsp
Baby potato

4 pcs

Saffron

Few strands
Green zucchini

1 pc

Yellow zucchini

1 pc
Parsley, chopped

1 tsp

Fish stock

300 ml
Flour

10 gm

Butter

20 gm
Salt

To taste

Micro cress

Few strands

For the Crust

Black peppercorn

1 tbsp
Fennel seeds

1 tbsp

Oregano dried

1 tsp
Thyme dried

1 tsp

Cayenne pepper

1 tsp
Lime zest

½ tsp

Garlic chopped

3 nos
Quinoa black

2 tbsp

Rock salt

1 tsp

Method of Preparation:

  • Toast the peppercorn and fennel seeds on a dry pan, Remove and crush them coarsely in a mortar. Add the remaining ingredients and mix well
  • Boil Baby potatoes and cut in half, Make ribbons of vegetables with a peeler or mandoline.
  • Pat dry the fish and brush with clarified butter. Coat the fish with the crust on both sides.
  • Heat a skillet to high and place the fish fillets on it. Pour some butter on the fish and let cook on both sides.
  • Toss the vegetable pappardelle with butter and parsley and season.
  • Heat butter in a pan add saffron strands and toss the baby potato in it.
  • In the same pan make a veloute with Flour butter and fish stock.
  • Plate the fish with the rest of the prepared accompaniments and serve.

-

Chef Praveen Gopinath

Praveen is an accomplished culinary professional with over 20 years of hands-on experience in the various fields that include cruise lines, flight catering, hotels & resorts, all of which have made him versatile and unique.

When it comes to food Praveen has a passion that is second to none, as he simply  lives for food and continually works to attain nothing less than perfection.

Mentorship always played a big role in Praveen becoming a chef and so he joined ICCA Dubai, to pass on his knowledge & experience of his years in the industry with those coming in.


Blackened Sea Bream with Saffron Potato & Pappardelle Vegetable