Mary Berry Sea Bream and Samphire with Chive Sauce
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.
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.