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.  

Recipe Card

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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.

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‍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.

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