This Mary Berry presents sea bream and samphire in chive sauce is a swift and simple recipe that is suitable for a midweek meal yet exudes a luxurious feel perfect for the weekend. This simple fish recipe maximizes the delectable qualities of sea bream, providing a speedy option for a special supper. Given samphire’s inherent saltiness, it’s advisable to exercise moderation with additional seasoning. Alternatively, spinach or asparagus can serve as excellent substitutes.
Prep: 10 mins Total: 25 mins Yields: 4
OTHER MARY MAKES IT EASY RECIPES:
Why you’ll like it
There are several reasons why you’ll fall in love with Mary Berry Sea Bream and Samphire with Chive Sauce.
- The veg and fish combination. The combination of seabream and samphire creates a harmonious blend of flavours that is both refreshing and satisfying.
- The chive cream sauce. The sauce adds a luxurious touch to the dish, elevating the fish to a whole new level.
- “Mary makes it easy” recipe. This recipe as the name of the book implies, is easy to follow and doesn’t require any complicated techniques, making it perfect for both novice and experienced cooks.
Mary Berry Seabream Recipe with Chive Sauce and Samphire
What is Mary Berry Seabream Recipe?
Mary Berry Sea Bream and Samphire with Chive Sauce is a mouthwatering seafood dish that brings together the delicate flavours of sea bream fillets, the unique texture of samphire, and the creamy goodness of chive sauce. The sea bream fillets are pan-fried to perfection, creating a crispy skin and tender flesh. The samphire adds a refreshing and slightly salty taste, while the chive cream sauce brings everything together with its rich and tangy flavour.
This recipe puts a twist on the classic by incorporating Mary Berry’s expertise and flavour combinations. The addition of Dijon mustard in the chive cream sauce adds a subtle kick, enhancing the overall taste of the dish. Mary Berry’s recipe also emphasizes the importance of perfectly crispy skin on the sea bream fillets, giving them an irresistible texture.
Ingredients
- Sea bream fillets – 4 sea bream fillets – skin on
- Sunflower oil – 2 tbsp sunflower oil
- Butter – Knob of butter
- Samphire – 300g (10½oz) samphire
- Lemon – ½ lemon, cut into wedges, to serve
For the chive cream sauce:
- Double cream – 200ml (⅓ pint) pouring double cream
- Dijon mustard – 2 tsp Dijon mustard
- Lemon juice – juice of ½ lemon
- Fresh chives – 2 tbsp freshly chopped chives
How to make Mary Berry Sea Bream with Creamy Chive Sauce?
- For the chive cream sauce. Combine the cream and mustard in a small saucepan. Bring it to a boil, then incorporate lemon juice and chives. Season generously with salt and freshly ground black pepper. Set the sauce aside.
- Fry the seabreams. Pat the sea bream fillets with kitchen paper to eliminate excess moisture, then season both sides. In a large frying pan over medium-high heat, heat oil. Add butter, and when it foams, place the fillets skin-side down. Press down firmly and fry for approximately 3 minutes, achieving crispy skin and nearly cooked fish. Turn the fillets, lower the heat, and cook for an additional 1–2 minutes until just cooked through.
- Boil the samphire. Simultaneously, boil the samphire in water for 3 minutes until it reaches a tender consistency. Drain.
- Serve the fish with samphire and the sauce. Reheat the sauce and spoon some onto four warm plates. Position a fillet on top and arrange the samphire on the side. Serve with lemon wedges, and offer the remaining sauce on the side.
Tips
- Pat the sea bream fillets dry with kitchen paper to ensure crispy skin.
- Season the sea bream fillets generously on both sides for enhanced flavour.
- Be careful not to overcook the sea bream fillets to maintain their tenderness.
- Boil the samphire for only 3 minutes to retain its vibrant colour and crunchiness.
- Warm the chive cream sauce gently to prevent curdling.
Variations
- Replace sea bream with another white fish, such as sea bass, cod or haddock. Although sea bass and sea bream are often compared, they possess distinct characteristics. Sea bass boasts a delicate white flesh, while sea bream offers a more robust, dense, and flaky texture.
- Try using asparagus instead of samphire for a different twist.
- Add a splash of white wine to the chive cream sauce for an extra depth of flavour.
- Sprinkle some toasted pine nuts over the dish for added texture.
Serving Mary Berry Sea Bream
Serve Mary Berry Sea Bream and Samphire with Chive Sauce on warm plates. Place a seabream fillet on top of a spoonful of chive cream sauce and arrange the samphire on the side. Garnish with lemon wedges for a burst of freshness. Serve the remaining chive cream sauce alongside for dipping or drizzling.
Storing Sea Bream, Samphire and Chive Sauce
This dish is best enjoyed fresh, but if you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
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Mary Berry Sea Bream and Samphire with Chive Sauce
Ingredients
- 4 sea bream fillets skin on
- 2 tablespoons sunflower oil
- Knob of butter
- 300 grams 10½ ounces samphire
- ½ lemon cut into wedges, to serve
For the chive cream sauce:
- 200 millilitres ⅓ pint pouring double cream
- 2 teaspoons Dijon mustard
- juice of ½ lemon
- 2 tablespoons chives freshly chopped
Instructions
- For the chive cream sauce. Combine the cream and mustard in a small saucepan. Bring it to a boil, then incorporate lemon juice and chives. Season generously with salt and freshly ground black pepper. Set the sauce aside.
- Fry the sea breams. Pat the sea bream fillets with kitchen paper to eliminate excess moisture, then season both sides. In a large frying pan over medium-high heat, heat oil. Add butter, and when it foams, place the fillets skin-side down. Press down firmly and fry for approximately 3 minutes, achieving crispy skin and nearly cooked fish. Turn the fillets, lower the heat, and cook for an additional 1–2 minutes until just cooked through.
- Boil the samphire. Simultaneously, boil the samphire in water for 3 minutes until it reaches a tender consistency. Drain.
- Serve the fish with samphire and the sauce. Reheat the sauce and spoon some onto four warm plates. Position a fillet on top and arrange the samphire on the side. Serve with lemon wedges, and offer the remaining sauce on the side.